Potato and spinach pan with Nuremberg sausages

Ingredients for 4 servings:

• 500 g spinach, frozen
• 750 g potatoes
• 10 Nuremberg bratwursts
• 5 m.-sized onion(s)
• 100g Gouda
• 30 ml oil
• Nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the potatoes, cut into wedges, boil for 10 minutes, drain, and set aside. Cut the onions into wedges. Defrost the spinach well in advance and place in a colander to drain. Cut the sausages diagonally into pieces. Fry the sausages in a little fat in a pan, then set aside. Lightly brown the onions in the same fat and set aside. Fry the potatoes in the remaining oil for 5 minutes. Then add the onions and sausages. Squeeze out the spinach and spread it out and add it to the pan. Mix everything together well. Season the dish with salt, pepper, and nutmeg, and let it stand for a short while. Sprinkle with grated cheese. Place a glass lid on top and let everything stand over low heat until the cheese has melted.