We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Onions are cleaned, washed, wiped with a paper towel, cut into small pieces and lightly sauté over low heat until transparent.
The spinach is chosen, washed in several waters, cut and put to harden, over the onion. Add a glass of water and let it melt over low heat.
Meanwhile, peel the potatoes, wash, cut into rounds (about 5-6 mm thick) and season. Leave the potatoes for a few minutes with these spices until they start to leave water.
Put the grill pan on the fire and when it heats up, put the potato slices in it, which are baked over low heat, so that it penetrates and browns nicely on both sides.
Make a fluffy mujdei from 4 cloves of finely ground garlic and mix with salt. Mix well incorporating the oil, little by little. When the juice becomes consistent, add the vinegar and finally the water.
When the spinach has dropped and tied like a puree, take the pan off the stove and you can mount the plate, with spinach, grilled potato slices and fluffy sauce.