Potato cakes and eggs

  • 450g baking potatoes, diced (2 potatoes, skin on)
  • 2 tbsp milk
  • 150g fresh bread crumbs
  • 5 large eggs
  • Salt
  • Freshly ground black pepper
  • 3 to 4 tbsp extra-virgin olive oil
  • 225g spinach
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 large tomatoes diced
  • 35g chopped olives, about 20 (picholines or kalamatas or a mix)
  • 30g unsalted butter
1) Put the potatoes in salted water and boil until tender, 12 to 15 minutes. Drain and smash with the milk. Mix in the bread crumbs and 1 of the eggs and season with salt and pepper, to taste. Shape into 4 (8cm) patties.

2) In a nonstick pan, heat 2 tbsp of the olive oil over high heat until the oil shimmers. Sear the potato cakes until crispy and browned, 3 to 5 minutes per side. Transfer to a baking sheet to keep warm in a low oven.

3) Add the spinach to the pan and cook, season with salt and pepper, and toss until just wilted, 1 to 2 minutes. Transfer to a bowl. In the same pan, add the remaining 2 tbsp of oil and cook the onions, garlic and thyme until soft and slightly brown, 10 minutes. Add the tomatoes and olives and cook until warmed. Transfer to a bowl and cover with foil to keep warm.

4) Melt the butter in the same pan and fry the remaining eggs, sunny-side up, or as desired, about 4 minutes. Season with salt and pepper. While the eggs fry, divide the potato cakes among 4 plates. Top with the wilted spinach. Top each cake with a fried egg, and spoon warm tomato sauce over and around the egg.

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