Potato wedges with spaetzle

Ingredients for 2 servings:

• 500 g potatoes, large
• 1,000 ml vegetable broth
• 250 g spaetzle
• 1 small onion(s)
• 1 tbsp vinegar
• some oil
• n. B. Salt
• Chives or parsley, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and peel the potatoes, then halve each potato lengthwise. Then halve each half again lengthwise to create four wedges per potato. Cook in the vegetable broth for about 20 minutes until al dente. If a lot of white foam from the starch forms at the beginning of cooking, simply skim off the foam. In the meantime, peel and finely dice the onion, and fry in a small pan with a little heated oil until browned. Cook the spaetzle according to the package instructions until al dente (if you have the time and inclination, you can of course make your own spaetzle). About 5 minutes before the end of cooking, add the vinegar to the potatoes; add the onions at the end of cooking. Season with salt if desired (not necessary if you used spicy vegetable broth). Arrange everything on plates and serve sprinkled with chives or parsley.