Why aren’t there more potato sandwiches in this world? I’ve read Elvis Presley was rather fond of a sandwich piled high with fried bacon, onions, and potatoes. He smeared it with yellow mustard and served it on soft white bread. There’s no arguing that’s one heck of a potato sandwich, but it doesn’t sound like something I’d eat. In Indian cuisine curried potatoes find themselves tucked or rolled into sandwiches. But here North America potatoes are usually considered a side dish. Well I’ve decided to move potatoes, if not to the center of the plate, then at least to the center of a bun. I’ve made a potato frittata sandwich and served it on a ciabatta roll with baby kale and homemade garlic-caper mayo. That’s the whole enchilada. Well, I mean frittata.
Let’s start with the potatoes. I called this a potato frittata sandwich because I couldn’t resist putting the words frittata and ciabatta on the same plate. However the potato filling in my frittata sandwich is closer to a Spanish potato tortilla than it is to an Italian frittata. The Italian version tends to be puffy and custardy. It’s often stuffed full of whatever eats you have hanging out in the refrigerator. However, a Spanish tortilla is much more simple. It rarely uses more than 3 or 4 ingredients. It has a more solid texture too – with just enough cream and egg to bind the potatoes together. It’s a combination that snuggles nicely between two pieces of bread.
Potato Frittata Sandwich
So I turned a Spanish-style tortilla into a sandwich stuffer. After all, I like sandwiches. I like them for their portable appeal. I like them even more for their nostalgic appeal. I probably had a sandwich a day from age 6 to 17 because sandwiches reigned supreme in my grade school lunch pail. However, what I most admire about the humble sandwich is its nearly unlimited potential. All you need is two slices of bread and your imagination (and in this case potatoes). GREG
Frittata Sandwich with Potatoes, Olives and Peppers.