EGG AND POTATO SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes. Add the sliced pepper and onion and season with salt. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
- Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes. Remove from the heat.
- Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.
Nutrition Facts : Calories 437, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 323 milligrams, Sodium 541 milligrams, Carbohydrate 52 grams, Fiber 2 grams, Protein 18 grams
POTATOES AND EGGS
Make and share this Potatoes and Eggs recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
- Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
- Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
- If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.
ITALIAN PEPPER & EGG SANDWICH
Steps:
- In large skillet add olive oil and garlic and saute on low-med until garlic is golden, (do not burn). Add peppers, season with salt and pepper, stir to coat peppers with oil. Continue cooking on low-med heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well to coat egg onto peppers. Cook eggs throughly, making sure not to burn. Sprinkle with cheese and red pepper serve on roll and add gardinera.
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- Cut the bell peppers in half, remove the seeds and stems, and then slice the peppers into 1/2-inch-wide strips and then cut the strips in half so they’re about 1 1/2 inches long. Cut the onion into chunks or strips the same size as the peppers.
- In a large bowl, beat the eggs with a whisk and season with half the salt and half the black pepper.
- In a large skillet over medium-high heat, heat the oil until it starts to dance. Add the peppers and onion along with the remaining salt and black pepper. If you don’t care for your vegetables to be blackened at the edges, turn the heat down to medium or medium-low. Cook until the veggies are your desired tenderness, 5 to 10 minutes. Your entire house will smell like peppers and onions—and that’s a good thing.
- Turn the heat down to medium if you haven’t already. If you want a richer pepper and egg sandwich, add 2 tablespoons butter to the skillet and let it melt.
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