Egg and Potato Sandwiches

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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. 
  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 just set, 2 to 3 minutes. Remove from the heat. 
  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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