Blitva | Croatian Potatoes with Spinach

Knuspr-Küche

Ingredients

Price per portion:€ 8.81

Ingredients

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Waxy potatoes 500 g Kartoffeln (festkochend)

Fresh leaf spinach 500 g frischer Blattspinat

Garlic cloves 5 Zehen Knoblauch

Pantry

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Extra virgin olive oil 3 EL Olivenöl extra nativ

Fine table salt 1 Prise Speisesalz

Ground black pepper PL 1 Prise schwarzer Pfeffer (gemahlen)

Preparation method

Wash, peel, and cut the potatoes into cubes of approx. 2 cm. Boil them in a pot with enough salted water for about 10–12 minutes until tender but still firm to the bite. Then drain.

Heat the olive oil in a large pan over medium heat. Peel the garlic, finely chop it or slice it thinly, and sauté it in the oil for about 1 minute until fragrant and translucent.

Add the cooked potato cubes to the pan and fry them over medium to high heat for approx. 3–5 minutes until golden brown all around.

Chef's tip

Blitva tastes best when served warm. It is the traditional accompaniment to grilled sea bream or sea bass.

For a creamier version, you can lightly mash the potatoes with a fork after cooking, before mixing them with the spinach.