Sauté Potatoes & Eggs with Spinach
Ingredients
4 large potatoes, peeled and cut into 3cm cubes
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½ tablesp. oil
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Knob of butter
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1 onion, thinly sliced
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Salt and freshly ground black pepper
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250g spinach, washed, dried and chopped
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12 cherry tomatoes, cut in half
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4 large eggs
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100-150g soft cheese
Method
Place 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