Ingredients

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 medium russet potato, peeled and cut into 1/2-inch cubes
• 1 large Italian frying pepper (Cubanelle), seeded and thinly sliced
• 1 medium onion, thinly sliced
• Kosher salt
• 6 large eggs
• 4 cups baby arugula
• 2 teaspoons red wine vinegar
• 4 seeded semolina rolls, split and toasted
• 4 slices sharp provolone cheese (optional)

Instructions

1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes. Add the sliced pepper and onion and season with salt. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
2. Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes. Remove from the heat.
3. Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.