Potato, tomato and spinach pan

Ingredients for 2 servings:

• 3 large potatoes
• 1 large onion(s)
• 2 garlic cloves
• 350 g leaf spinach
• 2 m.-large tomato(s)
• 1 cup crème fraîche with herbs
• 1 shot of milk
• 1 tsp vegetable broth, instant
• salt and pepper
• nutmeg
• Oil or margarine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Dice the potatoes into bite-sized pieces and fry in oil or margarine until crispy. Just before they’re tender, season with salt and pepper, add the diced onion and garlic cloves, and fry for 2 minutes. Tear apart the thawed, squeezed-out spinach leaves and scatter them over the potatoes, seasoning again with salt, pepper, and nutmeg. Fold in the diced tomatoes and drizzle with 1 teaspoon of vegetable stock (you don’t have to, but I think it adds a little more flavor), then pour over the pot of crème fraîche and, if desired, a splash of milk. It should be nice and creamy or thick. It tastes delicious as a side dish to pan-fried dishes, or in larger quantities it also makes a wholesome, vegetarian main course.