Potatoes with Eggs and Chard

Potatoes with eggs and chard are a simple yet wonderful combination of flavours. This is one of many traditional German recipes that is quick 

and easy to prepare and a very low cost option for a nutritious meal without meat.


Preparation time: 15 minutes 
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Cooking time: 20 to 25 minutes
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Resting time: 0

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Total time needed: 35 to 40 minutes
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Difficulty: easy

 This recipe was inspired by Sissi-Oma from a German cooking recipe web site. The link to her recipe in German language is here



Ingredients
for
Potatoes with eggs and chard

  • 500 g fresh Swiss chard, (Use spinach instead if you prefer)
  • 3 tbs. Olive oil 
  • 1 small red onion 
  • ½ tsp. garlic flakes 
  • 2 tbs. potato flour
  • 6 eggs 
  • 5 potatoes 
  • 1 tsp. olive oil for frying 
  • Salt and pepper to taste  
  • ½ tsp. ground jeera / cumin 
  • ½ tsp. granulated vegetable stock 
  • A little ground nutmeg 

 Serves 3 (recalculate for more or less people)


Directions

  • Get some fresh Swiss chard from the vegetable store, market or even better from your garden. Remove the stalks and wash thoroughly.
  • Place the chard in a pot with 250ml of water and bring to a boil for a minute or two.
  • Take out the spinach and let it cool down in a colander. Keep the remaining liquid from the pot in a separate bowl.
  • Once the spinach has cooled down a little place it in a food processor and grind it fine. This should only take a few seconds.
  • Wash and peel the potatoes, half or quarter them and place in a pot with water. Add some salt to taste and bring the water to the boil. Turn down the heat and depending on the size of the potatoes let them boil gently for 20 to 25 minutes till they are done
  • Chop the onion into fine cubes and give them into a pot with warm olive oil. (Don’t wait for the oil to get to hot or it will lose a lot of its good properties.
  • Stir-fry the onion until golden brown then add the flour and stir well.
  • Quickly add the stored 200 to 250ml of liquid from the cooking of the spinach and stir till it thickens.
  • Next add the spinach, mix it with the contents of the pot and let it warm up. Once it’s hot add salt, pepper, jeera (cumin), nutmeg and the vegetable stock.
  • Gently mix all the ingredients and take the pot of the stove
  • In the meantime fry the eggs on a different hot plate of the stove in a little olive oil, season with salt and pepper and serve together with the potatoes and the spinach.

Serves 3
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      Adjust quantities for more or less people

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