Miguel Barclay’s cumin potatoes with spinach
- 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
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.