••••EGG 🍳AND POTATO 🥔 SANDWICHES🍳🧀🥔🥪🍔🌶🍷!!••••

(Source: just a pinch recipe club recipe & photos & Brandy Bender)

••••EGG AND POTATO SANDWICHES!!

••••LOVE ❤️THIS!! GREAT COMBINATION!!

Egg and Potato Sandwiches

added by Brandy Bender

MMMMM Good!

Cook time: 20 Min  Prep time: 10 Min  Serves: 4

Ingredients

2 Tbsp extra virgin olive oil

2 tsp 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 c baby arugula

2 tsp red wine vinegar

4 seeded semolina rolls, split and toasted

4 slice sharp provolone cheese

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 begaining to soften, 4 to 5 minutes. Add the slice pepper and onion and season with salt. Cook, tossing occasionally, until 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 jet 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.

🍳🥔🍔🍳🥔🍔🍳🥔🍔🍳🥔🍔🍳🥔🍔🍳