Egg and potato skillet

Ingredients

• Eggs (raw)4 pieces
• Potatoes (raw)400g
• Spinach (raw)150g
• Onions (raw)100g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)100ml

Method

1. Dice 400g potatoes small and chop 100g onions. Heat 15ml olive oil in a deep skillet; soften onion three minutes. Add potatoes and 100ml recipe water, cover fifteen minutes until fork-tender.
2. Wash and stir in 150g spinach, 3g salt and 1g black pepper. Cook until wilted. Make wells and crack in 4 pieces eggs.
3. Cover and cook gently until egg whites and yolks are firm. Serve promptly; do not rely on a fixed minute count for doneness.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.