Recipe for italian potatoes and eggs

Recipe for italian potatoes and eggs
  • two tablespoons plus 2 teaspoons extra-virgin essential olive oil
  • 1 medium russet potato, peeled and reduce 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 dark wine vinegar
  • 4 seeded semolina rolls, split and toasted
  • 4 slices sharp provolone cheese (optional)

Heat two tablespoons essential olive oil inside a large nonstick skillet over medium-high temperature. Add some potato and prepare, tossing, until browned and starting to soften, four to five minutes. Add some sliced pepper and onion and season with salt. Prepare, tossing from time to time, before the potato is cooked through and also the pepper and onion are browned although not completely soft, eight to ten minutes.

Meanwhile, beat the eggs inside a bowl and season with salt. Lessen the heat to low and provide the pan a minute to awesome. Pour within the eggs and prepare, stirring constantly, until just set, two to three minutes. Remove in the heat.

Chuck the ball arugula using the remaining 2 teaspoons essential olive oil and also the vinegar inside a bowl. Season with salt. Fill each roll using the scrambled eggs, cheese, if preferred, and also the arugula .

Per serving: Calories 437 Fat 18 g (Saturated 4 g) Cholesterol 323 mg Sodium 541 mg Carb 52 g Fiber 2 g Protein 18 g

Recipe thanks to Food Network Magazine

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