
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.
Love all these great ideas. I’ve recently seen some cooked potatoes pressed into waffle irons…yum…and pannini presses. Just think of all the nooks and crannies of crispy good potatoness. Love those idea. I recently realized I was having reactions to gluten. I know…it’s the fad of the moment but as soon as I stopped eating any gluten, the belly cramps and breakouts on my face stopped. Haven’t been tested and missed my bread. One thing I thought of was this way of crisping potatoes and using it for bread. I don’t have a waffle iron or a pannini press but have some cast iron skillet so I decided to re season one pan and flatten down, Press 2 halves of a baked potato with the heal of my hand and keep it pressed with a sundry of utinsels till it was well browned. OMG.…potato sandwich. I kept it simple but am going to try making some tofu mayo/mustard and use a miriad of wonderful sandwich fixins like tomato, lettuce, onion, pickle, cucumber, and any kind of desired browned/baked ‘meat’ like tempe, tofu, etc. There’s no limit now. You inspired me…turned loose a potato sandwich monster…haha!
All great ideas! GREG
Getting lots of creative ideas for sandwiches including something besides a layer of potato chips a la Chef Bobby Flay hamburgers.
This is really original. Love the wrapper. Looks like you’re ready to go frittata sandwich pro.
This actually looks like perfect picnic fare! Maybe you should have added some cacciotta to your ciabatta and frittata? I love the idea of potato sandwiches but I am married to Attila-the-you-can’t-have-two-kinds-of-starch-on-plate. So no bread with our pasta, no potatoes with rice. No bread and potato sandwiches. Sigh. I lead a difficult life.
Ha, ha…David. Sounds like the family I grew up in. Who knew that Starches could be the center of the meal like I and my friends have learned from the likes of Drs. McDougall, Esselstyn, Campbell, etc. Another thing mom also said was, “eat your vegis.” I have expanded that to be “Eat your fruits, vegis, whole grains and, all kinds of potatoes, (There are so many) and squashes. Elevating the healthy starches to their intended center of the delicious diet, I’ve lost 80 lbs and have a whole new enjoyment for the taste of so many foods that have previously been delegated to yes, you’re right…side dishes. So sad. 🙁
Hey, you could do like we do and keep the fridge stocked with cooked brown rice (I mix mine with other grains and sometimes some split peas or other small legumes that cook with the brown rice. Think about adding some to a great chili, or quick soup. Also think of baking an oven full of potatoes and save them in a baggy in the fridge for those times you want to heat and eat. Top with salsa or any no/low oil topping and your healthy body will thank you. As I eat the healthy starch based meals, others may come along, but I don’t try to change anyone else.
There’s a lot of info on Starch based food plans on the internet if you’d like more info. Enjoy the adventure. Lynn
We grew up eating potato and eggs sandwich on Italian bread — but you took it to a whole new level. Love it!
Greg, there’s nothing I like more than a really good sandwich, and THIS is a REALLY good sandwich!
Love potatoes in sandwiches. I once made a steak and potato on french roll to see how fast I could gain weight. Just kidding. Your sandwich is up my alley as usual.
Frittata Ciabatta definitely has a nice ring to it! Delicious combo — esp. with homemade garlic mayo!
You know, I wouldn’t be above the Elvis sandwich either. But then I’d feel horrible and crave something like this — look at that layer of greens! Gorgeous.
I LOVE Spanish tortilla, so I am all over this! Plus “frittata ciabatta” is super fun to say. What a great combination.
Looks delicious and easy. I’m putting it onto the table tonight. Thanks, Greg! xo
I’m in Greg .
Greg, you have some great ideas like making a frittata sandwich. I’m into making quiches without the crust which is similar to an Italian frittata. I made your pine nut crusted salmon and it was delicious. Thank you !
I actually made a frittata yesterday for breakfast with potatoes on the side. I guess I did it the wrong way because this sounds fabulous. And this morning on our way to Rosh Hashona services in the mountains, we took the leftovers and ate them with our hands! No bread. I could have used that bread because my hands smelled like frittata all day!
No matter what you call it I would eat it and love it! So creative!
Elvis had good taste in sandwiches 😉 And this one looks equally as good! I’ve made a frittata sandwich in the past, but never with potatoes. I must try this next time!
Why have I never thought of this!!
No, I don’t think I’d be into an Elvis sandwich so much but THIS I can get on board with. I love the idea of sandwiching frittata between tasty ciabatta!
Impressed that you even made the mayo — I have always wanted to make a Spanish tortilla and love the idea of your sandwich for our next picnic supper…
Another winner, Greg. We adore the Spanish potato frittata but never thought to put it into a sandwich, that’s very clever. I love the roasted peppers and that garlic-caper mayonnaise sounds absolutely decadent. All together, this would make the perfect lunch.
Love this idea and thanks using Idaho potatoes!