Spicy fried potatoes with spinach and fried egg

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 kg waxy potatoes
  • 200 g Baby Spinach
  • 1 Shallot
  • 1 small clove of garlic
  • 2 TABLESPOONS + 1 teaspoon rape oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 Eggs (size M)
  • 7-10 Tbsp ground nutmeg
  • 7-10 Tbsp coarse pepper

Directions

  1. 1

    Potatoes are best washed the day before and cooked in boiling water for about 20 minutes until firm to the bite. Drain potatoes, quench, peel and let them cool down

  2. 2

    Clean and wash the spinach and let it drain in a sieve. Peel and finely dice the shallot and garlic

  3. 3

    Cut the potatoes into cubes. Heat 2 tablespoons of oil in a large coated frying pan. Fry the potatoes on all sides at medium heat for about 6 minutes until golden brown. Season with salt and pepper. Remove potatoes and keep covered warm. Beat the eggs one by one and let them slide into the pan. Fry them over medium heat until golden brown, season with salt and pepper

  4. 4

    In the meantime heat 1 teaspoon of oil in a pot. Sauté the shallots and garlic cubes until translucent. Add the spinach, cover and steam for 3-4 minutes until it collapses. Season with salt, pepper and nutmeg

  5. 5

    Arrange potato cubes with spinach and fried eggs on plates and sprinkle with coarse pepper

  6. 6

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
300 kcal
CARBS
31 g
FATS
13 g
PROTEINS
13 g