Fried-Egg Sandwich with Potato and Jimtown Romesco

Recipe and photo by Andy Baraghani, Food Editor, Tasting Table.

3 tablespoons Extra virgin olive oil
1 medium-to-largeYukon Gold potato
⅓ cupJimtown Romesco
1 4"x6" pieceOnion focaccia, split, toasted
8Mint leaves, optional
½ teaspoonLemon zest, optional


Peel the potato and cut into -inch rounds.

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.

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.

To assemble, spread the romesco sauce over the bread slices, and then top with potatoes and egg. Add mint and lemon zest if desired.

Slice in half and serve.

Makes one serving.

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