egg and potato sandwiches

Name: Egg and Potato Sandwiches
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoon(s) extra virgin olive oil; 2 teaspoon(s) extra virgin olive oil; 1 medium russet potato, peeled and cut into 1/2-inch cubes; 1 large italian frying pepper, (cubanelle) seeded, and thinly sliced; 1 medium onion, thinly sliced; - kosher salt; 6 large eggs; 4 cup(s) baby arugula; 2 teaspoon(s) red wine vinegar; 4 - seeded semolina rolls, split and toasted; 4 slice(s) sharp provolone cheese

(1 RATING)

46 Pinches 1 Photo

Brandy Bender

Darrington, WA

Updated on Feb 17, 2012

MMMMM Good!

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prep time 10 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1 medium russet potato, peeled and cut into 1/2-inch cubes
1 large italian frying pepper, (cubanelle) seeded, and thinly sliced
1 medium onion, thinly sliced
- kosher salt
6 large eggs
4 cups baby arugula
2 teaspoons red wine vinegar
4 - seeded semolina rolls, split and toasted
4 slices sharp provolone cheese

How To Make egg and potato sandwiches

Step 1

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and begaining to soften, 4 to 5 minutes. Add the slice pepper and onion and season with salt. Cook, tossing occasionally, until potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.

Step 2

Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until jet set, 2 to 3 minutes. Remove from the heat.
Step 3

Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.
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