Time: 30 min.
Complexity: easily
Servings: 4

Egg and Potato Sandwiches - A Detailed Recipe.

Ingredients:

• 2 tbsp and 2 tsp olive oil
• 1 medium potato, peeled and cut into small cubes (1 cm)
• 1 large bell pepper, halved, seeded and cut into strips
• 1 medium onion, peeled and cut into half rings
• 6 eggs
• 4 cups young arugula
• 2 tsp red wine vinegar
• 4 large sesame buns, cut in half and grill
• 4 slices mature provolone cheese or cheddar (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, sweet pepper, onions, eggs, arugula, wine vinegar, sesame buns, provolone cheese, cheddar cheese

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Preparation:

Step 1
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the potatoes and cook, stirring, until softened, 4 to 5 minutes. Add the julienned bell pepper, onion, and salt. Continue cooking, stirring occasionally, until the potatoes are tender, 8 to 10 minutes.
Step 2
• Meanwhile, crack the eggs into a bowl, season with salt, and whisk. Reduce the heat to low and let the pan cool slightly. Then pour the egg mixture into the pan with the vegetables and continue to cook, stirring constantly, until the eggs are set, 2-3 minutes.
Step 3
• In a bowl, combine arugula leaves with 2 teaspoons of olive oil and vinegar. Add salt to taste.
Step 4
• Place fried vegetables and eggs on the bottom halves of the buns, and top with slices of cheese. Sprinkle with sandwiches arugula leaves and cover with the top halves of the buns.

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