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-large||Yukon Gold potato|
|⅓ cup||Jimtown Romesco|
|1 4"x6" piece||Onion focaccia, split, toasted|
|8||Mint leaves, optional|
|½ teaspoon||Lemon zest, optional|
Peel the potato and cut into ¼-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.