Fried Potatoes with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 721.7 μg | (1,203 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 307 μg | (102 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 1,557 mg | (39 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 750 grams Spinach
- 1 onion
- 1 garlic clove
- 3 Tbsps clarified butter
- 4 Tomatoes
- salt
- freshly ground peppers
- Nutmeg
- 3 potatoes
- 80 grams Cottage cheese
Preparation steps
Trim, rinse and drain spinach. Peel onion and garlic and finely chop. Heat 1 tablespoon butter in a saucepan and sauté the onion. Add the spinach and fold in. Cut the tomatoes small, mix together the garlic with spinach, toss everything briefly and season with salt, pepper and nutmeg.
Peel potatoes, rinse and slice in thin slices with a vegetable slicer. Heat the remaining butter in a frying pan. Pull the pan from the heat. Lay around five to six potato slices per serving circular to the pan and top with 1 to 2 tablespoons of the spinach, spreading so that a potato margin of 1-2 cm (approximately 1/2 to 3/4 inch) width remains. Top with 1 teaspoon cottage cheese. Cover the cottage cheese well with potato slices and place the pan back on the stove. Slowly cook over medium heat.
Carefully turn over the fried potatoes with a spatula. Cook the second side until golden brown, season with salt and pepper and keep warm. Prepare the remaining portions in the same manner.
(This dish can also be cooked in the pan, transferred into greased ovenproof ramekins and baked at 180°C, approximately 350°F, for about 40 minutes.)
