Scrambled Eggs With Potatoes And Spinach Recipe

Preparation of Ingredients

Begin by washing and peeling the potato, then cut it into small cubes. Rinse the spinach and chop it coarsely. Slice the onion into thin strips. If using pickled herring, cut it into small pieces. Gather and measure out all other ingredients accordingly.

Cooking Potatoes

Heat oil or butter in a large skillet over medium heat. Add the cubed potatoes to the skillet, seasoning with salt and pepper. Cook until the potatoes are golden brown and tender, stirring occasionally, about 10-15 minutes. Remove the potatoes and set them aside.

Cooking Onions and Spinach

In the same skillet, add a bit more oil or butter if needed and sauté the onion slices until they are translucent. Add the chopped spinach to the skillet and cook until the spinach wilts and reduces in volume, about 2-3 minutes.

Adding Eggs

Whisk the eggs in a bowl and season with a little salt and pepper. Pour the eggs over the sautéed onions and spinach in the skillet. Allow the eggs to set for a few seconds then gently stir to create soft, scrambled eggs. Cook to your preferred doneness.

Combining All Ingredients

Once the eggs are nearly done, stir in the cooked potatoes and pickled herring pieces. Continue to cook for an additional minute or two, ensuring all ingredients are heated through and evenly distributed.

Serving

Serve the scrambled eggs hot, accompanied by a slice of bread on the side. Adjust seasoning to taste and enjoy a hearty meal loaded with a balance of proteins, fats, and carbs.