Buñuelos de espinaca

  

Potatoes with bacon and eggs
  • 250 GRAM SPINACH
  • 1 ONION, chopped
  • 1 CLOVE GARLIC, chopped
  • 1 CHILI PEPPER, chopped
  • 1 TOMATO, cut
  • 1 EGG
  • 100 GRAM SELF RAISING FLOUR
  • 1/2 CUP MILK
  • 5 TBSP OIL
  • 1 TBSP GRATED CHEESE
    •
 
  • 8 POTATOES, peeled
  • 100 GRAM BACON, cubed
  • 1 TSP ROSEMARY
  • 4 EGGS
  • 6 TBSP OIL
    •

Stir fry the onion, pepper and garlic three minutes. Add the spinach and stir fry until it has shrunk. Mix this with all other ingredients. Heat deep frying oil to 180 degrees Celsius and put tablespoons of batter in; fry until golden brown.

Cut the potatoes in small pieces. Heat the oil and fry the bacon 5 minutes. Add the potato pieces and fry, while stirring, for 5 minutes. Add the rosemary and salt to taste. Put the lid on the pan and put the heat very low. Simmer for 45 minutes, and stir regularly. Finally, break the eggs on the potatoes and stir.


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