Egg and Potato Sandwiches | Just A Pinch Recipes
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...
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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
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