"Married" vegetarian

Ingredients for 1 servings:

• 1 large waxy potato(s)
• 125 g flour
• 1 egg(s)
• 100 ml water, cold, possibly less, depending on the size of the ice
• Salt
• 1 large onion(s)
• some clarified butter or oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Spätzle and potatoes cooked together, melted with onions

First, mix the flour, egg, water, and salt to make the spaetzle dough; finally, beat it with a wooden spoon until bubbles form. If it’s too runny, add a little more flour and let it rest until the potatoes are soft. Peel the potatoes, quarter them lengthwise, and cook in plenty of salted water. You should allow about half a liter of water per person (the same amount as for a soup). Peel the onion, halve it, and finely slice it. Heat clarified butter or oil in a pan, add the onion, season with salt, and fry until golden brown. Set aside and keep warm. The special part comes last: cook the spaetzle with the potatoes; that is, scrape the batter into the potato pot. Either from a board, or we used to make it straight from the bowl with a spoon. Also, smooth back the batter with the spoon so the spaetzle don’t get too thick. But it works better with shaved spaetzle. Since everything is cooked in one pot, the broth becomes somewhat thick. Everyone adds onions to their soup bowls, as desired. Important: Don’t skimp on the onions, as they are the real flavor carrier. This very simple recipe originates from northern Baden. It originates from peasant cooking, where meat was rarely served in the past, and is cooked with ingredients that are practically always available at home.