Egg and Potato Sandwiches (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
4. 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
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