Spinach, fried egg and boiled potatoes

Ingredients for 2 servings:

• 500 g spinach
• 1 small onion(s)
• 3 tbsp butter
• 2 tbsp flour
• 200 ml cooking water
• 1 tbsp cream
• salt and pepper
• Nutmeg, freshly grated
• possibly broth, granulated or Aromat or Fondor
• 3 potatoes, peeled, sliced
• Salt
• 4 eggs
• 1 tsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Just like grandma used to cook her spinach. Simple, quick, and inexpensive.

Wash the spinach, remove the stems, and briefly place the spinach in boiling water. Strain, reserving 200 ml of cooking liquid. When the spinach has cooled, grind it through a meat grinder (a hand blender should also work, but I haven’t tried it myself yet). Meanwhile, peel and finely chop the potatoes, then bring to a boil with water and salt until tender. Peel and finely chop the onion, then sauté it in a saucepan with the butter until golden brown. Add the flour, stir vigorously, and then add the measured spinach stock. Continue stirring until thickened. Add the spinach and heat through. Season to taste with cream, salt, pepper, nutmeg, and a little more stock granules, if desired. Remove from the heat. Fry the eggs in a pan in hot oil until fried. Drain the soft potatoes and arrange on plates with the spinach and eggs.