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

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

Recipe from the Tasting Table Test Kitchen

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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