Fried potatoes with spicy spinach

Name: Fried potatoes with spicy spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 750 g leaf spinach; 250 g cherry tomatoes; 1 Onion; 2 Garlic cloves; 1 Branch rosemary; 3-4 Stem(s) flat leaf parsley; 50 g Potato flour; 1 Egg (Gr. M); 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 3 TABLESPOONS Oil; 150 g Fresh cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
750 g leaf spinach
250 g cherry tomatoes
1 Onion
2 Garlic cloves
1 Branch rosemary
3-4 Stem(s) flat leaf parsley
50 g Potato flour
1 Egg (Gr. M)
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
3 TABLESPOONS Oil
150 g Fresh cream

Directions

1
For the fried potatoes peel, wash and cook in salted water for about 20 minutes. Clean and wash the spinach and drain well. Wash the tomatoes. Peel onion and garlic and dice very finely.
2
Wash the rosemary and parsley and shake dry. Pluck rosemary needles and chop very finely. Cut parsley into strips.
3
Drain and finely mash the potatoes. Immediately knead in potato flour and egg. Season well with salt, pepper and nutmeg. Knead in parsley. Form 8 roasts from the mixture. Heat 2 tablespoons of oil in a coated frying pan.
4
Fry the roasts for about 3 minutes on each side.
5
For the spinach, heat 1 tbsp. oil in a wide saucepan, fry the tomatoes for approx. 3 minutes until they burst open easily. Season and take out. Sauté onion and garlic in hot frying fat. Add the spinach and let it collapse.
6
Add the tomatoes. Season with rosemary, salt and pepper. Dress everything with crème fraiche.