Egg and Potato Sandwiches

Total Time:
30 min
15 min
15 min

4 servings

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

  • 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 just set, 2 to 3 minutes. Remove from the heat.

  • 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.

  • Per serving: Calories 437; Fat 18 g (Saturated 4 g); Cholesterol 323 mg; Sodium 541 mg; Carbohydrate 52 g; Fiber 2 g; Protein 18 g

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