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

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

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.

Recipe from the Tasting Table Test Kitchen

Fried-Egg Sandwich With Potato And Romesco
5 from 1 ratings
Crispy potato, romesco sauce and a fried egg between two slices of fluffy focacia help create your new favorite sandwich. 
Prep Time
10
minutes
Cook Time
10
minutes
Servings
1
sandwich
Total time: 20 minutes
Ingredients
  • 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
Directions
  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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