Summer stall with cordon bleu

Name: summer stall with cordon bleu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg potatoes slightly crumbly (bag 3 kg), peeled; 3 el oil; 2 dishes minced meat cordon bleu (a 2 pieces); 2 onions shredded; 1 business suit Spinach finely chopped (advantage pack 750 g, freezer); 1 toe garlic pressed; 150 ml cooking cream light (bottle 250 ml); pot black olives in slices (a 240 g), drained

A tasty recipe. The main course contains the following ingredients: meat, potatoes (slightly crumbly (bag 3 kg), peeled), oil, minced meat (cordon bleu (a 2 pieces)), onions (chopped), spinach (finely chopped (advantage pack 750 g, frozen) ), garlic (squeezed), cooking cream (light (250 ml bottle)), black olives (in slices (a 240 g) and drained).

Ingredients

Kitchen Stuff

puree tamper

Directions

Cut the potatoes into pieces and cook in little water in 20 minutes until tender. Heat 2 tbsp oil in a frying pan and fry the chopped cordon bleu in 10-15 min. On both sides until golden brown and done.
Heat the rest of the oil in a stirring fruit the onions for 3 min. Add a few cubes of frozen spinach, allow to thaw before adding the next portion. Finally add the garlic.
Drain the potatoes. Add the cooking cream to the potatoes and bring to the boil. Stamp the potatoes with the puree mash into a coarse puree. Spoon in the spinach and the olive slices. Serve with the minced cordon bleu.