Egg and Potato Sandwiches
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)
Organization Tags
Tags easily organize your Recipe Library
Comments