Potato, Chorizo, and Egg Sandwiches

potato chorizo and egg sandwiches served with arugula
Photo: Nico Schinco
Prep Time:
25 mins
Total Time:
50 mins

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.


  • 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


  1. 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.

  2. 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.

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