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

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.
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.

No additional tips available.

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

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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.

Egg and Potato Sandwiches

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