Spinach, fried eggs and fried potatoes

Ingredients for 2 servings:

• 450 g potato(s), waxy
• 2 onions
• 2 sprigs of parsley
• 450 g leaf spinach, frozen
• 30 ml milk
• 3 tbsp rapeseed oil
• 1 tbsp flour
• 1 tbsp crème fraîche
• 4 eggs
• 1 tsp butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

Boil the potatoes with their skins on in salted water for about 25 minutes the night before. Drain, peel, and cover in a bowl and place in the refrigerator. Take the potatoes out of the refrigerator half an hour beforehand. Heat 1 tablespoon of rapeseed oil in a pan, slice the potatoes, and fry them. Peel and dice 1 onion and fry it with the potatoes. Wash the parsley, shake dry, chop it finely, and add it to the fried potatoes. Season everything. Defrost the spinach in a saucepan. Once thawed, add the milk and simmer for a few minutes. Peel and dice 1 onion and sauté it in a pan with 1 tablespoon of rapeseed oil until the cubes are translucent. Add the onions to the spinach. Heat 1 tablespoon of rapeseed oil in a small pan and stir in the flour. Make a roux and add it to the spinach. Bring the spinach to a boil briefly, then set aside. Add the crème fraîche and stir through, then season with salt, pepper, and a little nutmeg. Heat the butter in another pan and fry the eggs. Season to taste and serve.