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Spinach, mashed potato and egg cake

Today we propose this recipe to "camouflage" the taste of vegetables so everyone at home can eat them, something very common especially in the smallest.

Ingredients for 2 servings:
- 2 medium potatoes
- 3.5 oz of fresh spinach
- Olive oil
- Peppers
- Salt

- Wash potatoes and spinach.
- In a saucepan with boiling water and a little salt, cook the potatoes until they are soft.
- Peel them, add a dash of olive oil and break up with a fork.
- In a large skillet, simmer the spinach with a few drops of water until they become dehydrated. Remove from time to time so they do not stick.
- In another saucepan with boiling water, introduce the quail eggs for one minute. Then, place them in a bowl with very cold water.
- Peel them carefully so they do not break.
- Using a metal ring, pour the spinach first, then the Mashed Potato and finally the egg.
- Put a dash of olive oil.

Bon appétit!

This post first appeared on Recipes For First Cooks, please read the originial post: here

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Spinach, mashed potato and egg cake


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