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
1Egg
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.


Copyright 2003-2017 by Savor California. All rights reserved.