I love eggs. I love potatoes. Cheese is wonderful. This basically cooks kind of like a frittata. I managed to make the whole thing while I was simultaneously baking cookies for work (to be posted in a moment). Delicious, simple, would make again.
Egg and Potato Sandwiches
Food Network Magazine
2 tablespoons extra-virgin olive oil
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
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.