Vegetable cutlet with pepper and fried potatoes with spinach

Vegetable cutlet with pepper and fried potatoes with spinach

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Precooking potatoes steamed before cutting into pieces.

Thoroughly wash the spinach. Drain. Remove stems and center ribs (Fold the paper in half along the central vein. And with a knife, cut the rib along its length. Keep only the tender green of the leaf).

In a frying pan to brown the chopped onion in 1 tbsp. Tablespoons of olive oil. Curry powder and bay leaf. Book everything.

In the same pan, the pieces of pre-cooked brown potatoes previously damped with 1 tsp. Tablespoons of olive oil. Salt and pepper. Stir carefully to brown all surfaces.

When the potatoes are well browned, add the onions, stir, put the spinach leaves into strips detailed and cook until they fall.

Place the scallops in the pan for a few minutes and serve hot.


Ingredients:
  • 2 vegetable cutlet with pepper (Vegusto)

  • 6 medium potatoes

  • 70g fresh baby spinach

  • 1 red onion

  • about 90 gr

  • 2 cup tablespoons of olive oil

  • Salt and pepper (to taste)

  • 1 cup coffee bay (past the mill leaves)

  • 1 small cup of curry powder

Total time: Preparation + cooking time: 60 min
Yield: 2 people

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