Egg and Potato Sandwiches Recipe

Name: Egg and Potato Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

1
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
2
Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes.
3
Add the sliced pepper and onion and season with salt.
4
Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
5
Meanwhile, beat the eggs in a bowl and season with salt.
6
Reduce the heat to low and give the pan a moment to cool.
7
Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes.
8
Remove from the heat.
9
Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl.
10
Season with salt.
11
Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.
12
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

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Egg and Potato Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg and Potato Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions