Cumin-potatoes-with-spinach

Miguel Barclay’s cumin potatoes with spinach

‘This is one of my favourite potato dishes – the spicy flavours contrast so well with the cooling yogurt and runny egg yolk’

By , 24 November 2017

(5 votes)

Miguel Barclay’s cumin potatoes with spinach
  • 30 Mins

  • Serves: 1

  • Price: 93p per serving

Nutritional Info
Each 182g serving contains
  • Energy

    876KJ

    209KCAL

    10%
  • Fat

    12.2g

    med

    17%
  • Saturates

    2.7g

    low

    14%
  • Sugars

    2.2g

    low

    2%
  • Salt

    0.29g

    low

    5%
of your reference intake.
Typical energy values per 100g: 481kJ/115kcal.
Ingredients
  • Handful baby potatoes, cut into chunks
  • 2 cloves garlic
  • ½tsp ground cumin
  • Handful spinach leaves
  • 1 egg
  • 1tbsp yogurt
  • Pinch smoked paprika
  • 2tsp olive oil
Method
  • Heat 1tsp of the olive oil in a pan, add the potato chunks and whole garlic cloves and gently cook for 15 mins. Stir in ¼tsp of the cumin after the potatoes have been cooking for about 7 mins.

  • When the potatoes are cooked, add another ¼tsp cumin and the spinach leaves. Set aside for the spinach to wilt.

  • Meanwhile, fry the egg in 1tsp oil in a separate pan.

  • To serve, put the potato and spinach mixture in a bowl and sprinkle with the yogurt and smoked paprika. Season the fried egg with black pepper and serve on top.