Egg and Potato Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 437
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 323 milligrams
- Sodium
- 541 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 2 grams
- Protein
- 18 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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)
Directions
- 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.