Egg and Potato Sandwiches

Ingredients

• 4 cups baby arugula 
• 6 large eggs 
• 4 servings kosher salt 
• 2 tablespoons olive oil extra-virgin
• 1 medium onion thinly sliced
• 1 large frying pepper italian seeded thinly sliced (Cubanelle)
• 4 slices sharp provolone cheese 
• 2 teaspoons red wine vinegar 
• 1 medium baking potatoes peeled cut into 1/2-inch cubes
• 4  semolina rolls split toasted seeded

Equipment

• bowl
• frying pan

Directions

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. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
4. Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool.
5. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes.
6. Remove from the heat.
7. 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.