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Potato Frittata Sandwich with Lemon Aioli, Arugula, and Pickled Chilies

Layers of tender Russet Potatoes and eggs, sandwiched on focaccia, along with pickled chilies, baby arugula and a tangy lemon aioli.

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Potato Type: Russet
Cuisine: American
Prep Method: Boiled


Breakfast/BrunchMain Dish

Prep Time

15 Mins

Cook Time

25 Mins


Serves 8


Layers of tender Russet Potatoes and eggs, sandwiched on focaccia, along with pickled chilies, baby arugula and a tangy lemon aioli.



Potato Frittata

  • 1 pound (500g) Russet Potatoes, sliced
  • As Needed Cold Water
  • 2 tablespoons (3g) Sea Salt
  • 6 each Eggs, large
  • ¾ cup (60g) Parmesan, grated
  • 3 tablespoons (45ml) Extra Virgin Olive Oil
  • 2 teaspoons (4g) Sea Salt

Lemon Aioli

  • ¾ cup (180ml) Mayonnaise
  • 3 each (15g) Garlic, finely chopped
  • 2 tablespoons (10ml) Freshly Squeezed Lemon Juice
  • 2 teaspoons (2g) Lemon Zest


  • 1 tablespoon (30ml) Olive Oil
  • 18 ounces (512g) Sun Dried Tomato Focaccia (Any Focaccia can be subbed)
  • 2 ounces (57g) Arugula
  • ¼ cup (32g) Pickled Chilies


  1. Slice the russet potatoes ¼ inch thick. In a large pot of lightly salted water bring the potatoes to a boil and allow them to cook for 7-10 minutes or until they are just tender but not falling apart.
  2. While the potatoes are blanching, in a large bowl whisk together the eggs and cheese. Drain the potatoes and allow them to cool for about 10-15 minutes on a baking sheet. When the potatoes are cool, add them to the egg mixture along with the sea salt, and gently fold everything to combine.
  3. Heat a non-stick skillet with the olive oil over medium-high heat and add the frittata mixture, making sure to evenly distribute the potatoes and eggs across the pan.
  4. Cover the pan with a lid and cook for 5-6 minutes, gently shaking the pan occasionally. When the frittata lightly browns on the edges and pulls away from the side of the pan it is ready to be flipped. Use a plate to invert the frittata (it should be noted that the top of the frittata should be set by now and there should be little to no runny egg before flipping). Flip the frittata onto the plate and then slide what was the top of the frittata into the bottom of the pan.
  5. Cook on the other side for 3-5 minutes without the lid this time.
  6. When the frittata is fully cooked, slide it onto a plate to cool slightly. When the frittata is at room temp, it can be sliced. Slice a portion of the frittata large enough to fit on your focaccia.
  7. While the frittata is cooling, make the lemon aioli by combining the mayonnaise, garlic, lemon juice, and lemon zest together in a small bowl.
  8. When ready to assemble the sandwich, heat the olive oil in a pan or on a flat top, slice the focaccia into a top slice and bottom slice and toast in the olive oil.
  9. Remove the focaccia and top with a generous slice of the potato frittata. Place a bed of arugula on top followed by some of the pickled chilies. At this stage you can really add whatever you’d like to the sandwich; Marinated Artichoke Hearts, Sweet Marinated Peppers, Olives, Marinated Anchovies, Grilled Onions, literally anything.
  10. Drizzle the toppings with the lemon aioli or simply spread the aioli on the underside of the top piece of focaccia. Place the top half of the bread on the sandwich and serve right away. Enjoy!


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