Italian Potatoes and Eggs Recipe

Add the potatoes to a 2.5-quart pot. Fill it with water and the ½ tablespoon kosher salt, and bring to a boil. Cook the potatoes just until fork-tender, 7-10 minutes. Drain, but don't shake them around too much. Set aside.
Heat a medium-sized pan over medium-low to medium heat with the olive oil, and cook the drained potatoes with the remaining ½ teaspoon kosher salt until lightly golden, stirring occasionally, 7-10 minutes. Add the onion after the potatoes have been cooking for 3-4 minutes, stirring often.
Meanwhile, whisk together the eggs, Pecorino, and some ground black pepper in a small bowl.
When the potatoes have some color, lower the heat and pour in the egg mixture. Cook the eggs for 3-5 minutes or until they're set, stirring often.
Taste for salt and garnish with fresh parsley, if desired. Fill each sandwich roll with some of the potatoes and eggs. Enjoy!