Starch omelette stuffed with spinach, mashed potatoes

Last Updated on October 3, 2024

Fried lard omelettes stuffed with sautéed spinach, a great lunch tip suitable for serving on Easter Green Thursday.

Ingredients:

Rule for 2 servings: For omelets: 2 handfuls of escargots 4 pieces of egg 1 tablespoon of lard 2 tablespoonsbreadcrumbs 6 tablespoons of cream pepper salt For spinach: 350 g package of frozen spinach leaves 100 ml cooking cream 12% 1 tbsp smooth flour 1 tbsp lard 3 pcs garlic cloves 1 pcs

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1 pc eggs pepper salt For mashed potatoes: 400 g of potatoes 100 g of smoked meat 100 g of smoked meat 1 pk small onion spring onion spring onion lard cumin cumin water salt

Procedure:

Beat the eggs thoroughly with the cream and breadcrumbs, season with salt and pepper

.Put a handful of cracklings and a little lard in a pan and let them fry a little, then pour in half the egg mixture and let it set, then flip and finish the omelette (just let the eggs set, they don’t need to be fully browned to avoid getting too dry)

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Repeat the process for the second omelette

Fill the hot omelettes with spinach and serve warm.

Spinach preparation:

Heat the lard in a saucepan, add the finely chopped onion and let it brown

Pour in the flour and mix a light roux

.Add the unfrozen spinach, add the cream and let the spinach thaw over a low heat, stirring occasionally

Flavour with salt, pepper and crushed garlic, add a little water if necessary

Finally add the beaten egg to thicken the spinach.

Preparation of mashed potatoes:

peel the onion, chop it finely and fry it in 1 tablespoon of melted lard, fry it nicely until golden brown together with the cubes of smoked meat

.Cut the peeled potatoes into smaller pieces and boil in hot salted water with a little cumin until tender, then drain and mash

Add the smoked meat with onion, chopped spring onion, mix.

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Note:

Photo and text: Naďa Indruchová

mashed potatoes

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