Spinach and Potatoes Andalucia - joe-possum/recipes GitHub Wiki
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 12 baby red potatoes
- 1 yellow onion
- 8 cloves garlic
- 1 1/4 tsp sweet smoked Spanish paprika 3 grams
- 3/4 tsp ground cumin 1.50 grams
- 2 tomatoes
- 5 oz fresh spinach 150 grams
- pinch sea salt
- dash black pepper
- handful fresh parsley
Instructions
Wash and pat dry the potatoes, then cut them in half to end up with bite-sized pieces, roughly chop the onion, thinly slice the garlic and finely grate the tomatoes
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato, mix together and simmer
Once the tomato has slightly thickened, about 3 minutes, add in the potatoes and season generously with sea salt & black pepper, mix together until well mixed, then add in enough cold water to just barely cover the potatoes, about 2 cups (475 ML), raise to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
Meanwhile, roughly chop the spinach (wash and pat dry first if not using bagged spinach)
After 20 to 25 minutes and the potatoes are fully cooked through, just pierce with a toothpick to ensure they are done, add in the spinach, place the lid back on the pan and cook until the spinach is wilted, about 1 to 2 minutes, then remove from the heat
Gently mix everything together, then transfer into a large shallow bowl and sprinkle with finely chopped parsley, enjoy!