Fried Egg Sandwich with Potato and Romesco | Tasting Table
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
1 sandwich
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.