Sandwich of the Week: Fried Egg Sandwich with Potato and Romesco 

Carbs + more carbs + fried egg = get in my belly  

| Recipes | Andy Baraghani

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


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We're more than a little obsessed with sandwiches. Meat. Cheese. Veggies. Spreads. Good bread. The right combination can be a beautiful thing.

To prove how much we love them, we'll be bringing you a new sandwich idea every week.

Today, it's a toasted onion focaccia that's been slathered with leftover romesco (see the recipe), and then filled with crispy pan-fried potatoes, torn mint and a fried egg.

Bite in. Get messy. Fall in love.

Fried-Egg Sandwich with Potato and Romesco

Yield: 1 sandwich

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

  • 3 tablespoons extra virgin olive oil

    1 medium Yukon potato, peeled, cut into ¼-inch rounds

    1 egg

    8 mint leaves, torn

    ⅓ cup romesco (see our recipe)

    1 4x6-inch piece onion focaccia, split, toasted

    ½ teaspoon lemon zest


1. Heat two tablespoons of the olive oil in a medium skillet over medium-high heat. Add the potatoes and fry until both sides are crispy and golden brown, about 6 minutes. Transfer to a paper towel-lined plate to drain excess oil.

2. Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Crack the egg into the skillet, and fry until the whites are set and crispy around the edges and still underdone around the yolk, about 2 minutes.

3. To assemble, spread the romesco sauce over the bread slices, and then top with potatoes, egg, mint and lemon zest. Slice in half (if you like) and serve.

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