- 4 large potatoes, peeled and cut into 3cm cubes
- ½ tablesp. oil
- Knob of butter
- 1 onion, thinly sliced
- Salt and freshly ground black pepper
- 250g spinach, washed, dried and chopped
- 12 cherry tomatoes, cut in half
- 4 large eggs
- 100-150g soft cheese
Sauté Potatoes and Eggs with Spinach
4 people
45 min
Ingredients
Main
- 4 large potatoes, peeled and cut into 3cm cubes
- ½ tablesp. oil
- Knob of butter
- 1 onion, thinly sliced
- Salt and freshly ground black pepper
- 250g spinach, washed, dried and chopped
- 12 cherry tomatoes, cut in half
- 4 large eggs
- 100-150g soft cheese
Method
Copy TextPlace the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender. This will take about 6 minutes. Drain.
Meanwhile heat a large frying pan. Add the oil and butter. When the butter has melted add in the onion and fry until softened, about 8 minutes.
Add the potatoes, season and cook until golden. Fold in the spinach and cook until wilted. Toss the tomatoes on top. Remove from the heat and make 4 dips in the potato mixture.
Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat. Cook until the eggs are done to your liking, about 6 minutes.
The Quality Mark & You
Learn moreMethod
Copy TextPlace the potatoes in a saucepan with salted water and bring to the boil. Reduce to simmer and cook until tender. This will take about 6 minutes. Drain.
Meanwhile heat a large frying pan. Add the oil and butter. When the butter has melted add in the onion and fry until softened, about 8 minutes.
Add the potatoes, season and cook until golden. Fold in the spinach and cook until wilted. Toss the tomatoes on top. Remove from the heat and make 4 dips in the potato mixture.
Crack an egg into each dip. Breakup the cheese and dot it around the eggs. Cover and return to a medium heat. Cook until the eggs are done to your liking, about 6 minutes.
Serving Suggestions
Crusty bread
Review
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