Egg and Potato Sandwiches | Just A Pinch Recipes

Ingredients

• 2 tablespoon(s) extra virgin olive oil
• 2 teaspoon(s) 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 cup(s) baby arugula
• 2 teaspoon(s) red wine vinegar
• 4 - seeded semolina rolls, split and toasted
• 4 slice(s) sharp provolone cheese