EGG AND POTATO SANDWICHES

Egg and Potato Sandwiches image

Provided by Brandy Bender

Time 30m

Number Of Ingredients 11

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

Steps:

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.