Place the Italian long hots on a baking sheet. Drizzle with olive oil and season generously with salt. Then roast or broil the peppers until their skins become charred, turning as needed for even cooking. Set aside to cool enough to handle, then remove the seeds.

While the pepper roast, peel the Yukon Gold potato and cut it in half lengthwise. Thinly slice each half crosswise into approximately ⅛-inch-thick slices.

Optional, but if desired, soak the sliced potatoes in cold water to remove some of the surface starch. Drain and dry completely before cooking.

Then place a nonstick skillet over medium heat and add a liberal amount of olive oil for shallow-frying. Arrange the sliced potatoes evenly in the skillet. Season with salt and black pepper, then shallow-fry until golden and crispy, turning as needed.

If there's excess oil in the skillet, carefully absorb it with a paper towel.

Turn off the heat. Pour the whisked eggs directly over the crispy potatoes.

Continuously stir the eggs and potatoes using the residual heat of the skillet until the eggs reach your desired texture. If necessary, briefly return the skillet to low heat to finish cooking.

Add freshly grated Pecorino, salt, and black pepper to taste.

Slice the seeded semolina bread and remove some of the soft center to make room for the filling. Add the potato and eggs mixture, followed by the roasted Italian long hots. Add any condiments you like, close the sandwich, and enjoy.