Spicy potato pancakes with spinach and fried egg

Ingredients for 4 servings:

• 1 kg dough (dumpling dough for raw dumplings)
• 1 onion(s)
• 100 g Emmental cheese, grated
• 50 g whipped cream
• 3 tsp Mexican spice mix
• 1 kg leaf spinach, frozen or fresh
• 1 pinch(s) of salt and pepper
• 6 eggs
• 125 g ham, diced
• 6 tbsp margarine
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quick, hearty food with ingredients that are on hand.

Finely chop the onion and fry until lightly translucent. Place the dumpling dough in a bowl, season with salt and pepper, add 2 eggs, 3 teaspoons of Mexican seasoning, the grated Emmental cheese, and the onions. Mix everything well, pour the dough in portions into a pan with plenty of hot fat, flatten it out, and fry thin pancakes. Blanch the spinach and either leave it as spinach leaves or puree it finely with a hand blender. Add a little cream, then season with salt, pepper, and nutmeg. Add the ham cubes to a pan and fry briefly. Crack the remaining 4 eggs into the pan and fry them as fried eggs. To serve, place the fried eggs on top of the pancakes and serve with the spinach.