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RUSTEE
Superstars spinach
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Ingredients
Directions
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Peel the potatoes with a peeler and cut into slices of a cm thick.
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Cut a star from each slice of potato.
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Boil the potato stars in a pan with plenty of boiling water with a little salt in a maximum of eight minutes.
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Boil the eggs in a pan with plenty of boiling water and salt in six to eight minutes.
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In the meantime, peel the onion and cut into thin parts.
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Heat the olive oil in a stirring fruit gently until the onion is softer.
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Sprinkle with the Italian herbs.
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Turn the heat up and add the spinach hand in hand.
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Let the leaves shrink by leaping.
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Add a next portion of spinach only when there is space in the pan again.
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Let the moisture evaporate.
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Season the spinach with one or two tablespoons of soy sauce.
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In the meantime, peel the eggs and halve them.
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Drain the potato stars and let them evaporate.
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Spoon the spinach in warm deep plates and put the potato stars in the spinach.
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Place half the eggs with the flat side upwards between them.
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Garnish with tarts tomato ketchup.
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8 minMain disholive oil, beaten egg, parsley, mild paprika, garlic, pepper and salt, pre-cooked mini-carts,gourmet dish: potato tortilla
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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