Egg and Potato Sandwiches

• 2 tablespoons plus 2 teaspoons 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 cups baby arugula
• 2 teaspoons red wine vinegar
• 4 seeded semolina rolls, split and toasted
• 4 slices sharp provolone cheese (optional)

1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
2. Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes.
3. Add the sliced pepper and onion and season with salt.
4. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
5. Meanwhile, beat the eggs in a bowl and season with salt.
6. Reduce the heat to low and give the pan a moment to cool.
7. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes.
8. Remove from the heat.
9. Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl.
10. Season with salt.
11. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.
12. Per serving: Calories 437; Fat 18 g (Saturated 4 g); Cholesterol 323 mg; Sodium 541 mg; Carbohydrate 52 g; Fiber 2 g; Protein 18 g

extravirgin olive oil, russet potato, italian frying pepper, onion, kosher salt, eggs, baby arugula, red wine vinegar, semolina rolls, provolone cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/egg-and-potato-sandwiches-recipe.html (may not work)