Potato, Chorizo, and Egg Sandwiches

Name: Potato, Chorizo, and Egg Sandwiches
Prep time: 25 min
Total time: 50 min
Ingredients: 0.5 cup mayonnaise; 0.25 cup finely chopped Peppadew peppers (from 6 to 8); 1 cup sliced scallions (from 1 bunch); Kosher salt and freshly ground pepper; 5 tablespoons extra-virgin olive oil; 2 Yukon Gold potatoes, cut into ¼-inch half-moons (2 cups); 3 ounces dried chorizo, thinly sliced into half-moons (¾ cup); 8 large eggs; 4 kaiser or other hard rolls, split, for serving; Arugula, for serving

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By

Lauryn Tyrell

Updated on May 18, 2021

potato chorizo and egg sandwiches served with arugula — Photo: Nico Schinco

Prep Time:

25 mins

Total Time:

50 mins

Servings:

4

This picnic-perfect sandwich is inspired by tortilla Española, a Spanish-style omelet filled with potatoes and onion. We stir in chorizo sausage for savory smokiness and make it portable by serving slices on soft kaiser rolls.

Ingredients

½ cup mayonnaise
¼ cup finely chopped Peppadew peppers (from 6 to 8)
1 cup sliced scallions (from 1 bunch)
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
2 Yukon Gold potatoes, cut into ¼-inch half-moons (2 cups)
3 ounces dried chorizo, thinly sliced into half-moons (¾ cup)
8 large eggs
4 kaiser or other hard rolls, split, for serving
Arugula, for serving

Directions

Preheat oven to 375°F. Stir together mayonnaise, Peppadews, and 2 tablespoons scallions; season with salt and pepper. In a medium nonstick skillet, bring 3 tablespoons oil, potatoes, and 1 cup water to a boil over medium heat; season. Boil, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Add remaining scallions and chorizo. Cook, stirring, until scallions are soft, 1 minute. Whisk eggs in a large heatproof bowl; stir in potato mixture to combine. Season with salt and pepper.
Heat remaining 2 tablespoons oil in clean skillet over medium-high. Add egg mixture; cook, stirring to develop curds, 1 minute. Transfer to oven; bake until just set, 10 to 13 minutes. Let cool 10 minutes. Run a rubber spatula around edges; slide onto a cutting board. Slice and serve on rolls, with mayo mixture and arugula.