Rouleau de pommes de terre aux épinards



  • 250 g ( 0,55 lbs) spinach leaves
  • 4 potatoes
  • 1 tablespoon of oil
  • 2 shallot onions
  • 50 grams ( 0,11 lbs) of white cheese
  • 1 egg
  • 3-4 tablespoons of flour
  • Half a cup of grated cheddar cheese
  • Salt
  • chili pepper


Wash and drain the spinach, then chop it. Take the olive oil in a saucepan and fry the chopped shallots. Continue frying the spinach after adding salt and pepper. Add the grated white cheese. After turning it 1-2 times, remove the pot from the stove and let it cool. Meanwhile, boil the potatoes and peel the skins off. After crushing, add salt, egg and flour and mix. Spread the potato mixture on parchment paper. Place spinach on top and sprinkle with cheddar cheese. Roll the potato-spinach into thick rolls by curling the parchment paper. Bake in a preheated 200 ( 392) degree oven until lightly browned. Let it sit for 10-15 minutes after taking it out of the oven. Slice and serve.

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