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
Cooking time: 20 to 25 minutes
Resting time: 0
Total time needed: 35 to 40 minutes
This recipe was inspired
by Sissi-Oma from a German cooking recipe web site. The link to her recipe in German language is here
Potatoes with eggs and chard
g fresh Swiss chard, (Use spinach instead if you prefer)
tbs. Olive oil
small red onion
tsp. garlic flakes
tbs. potato flour
tsp. olive oil for frying
and pepper to taste
tsp. ground jeera / cumin
tsp. granulated vegetable stock
- A little ground nutmeg
3 (recalculate for more or less people)
some fresh Swiss chard from the vegetable store, market or even better from
your garden. Remove the stalks and wash thoroughly.
the chard in a pot with 250ml of water and bring to a boil for a minute or two.
out the spinach and let it cool down in a colander. Keep the remaining liquid
from the pot in a separate bowl.
the spinach has cooled down a little place it in a food processor and grind it
fine. This should only take a few seconds.
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
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
Stir-fry the onion until golden brown then add the flour and stir well.
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.
Adjust quantities for more or less people
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