2 cups of spinach leaves
500g sweet potatoes
1 1/2 tablespoons butter
1/2 cup warm milk
2 lightly beaten eggs
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons olive oil
2 cups of spinach leaves
500g sweet potatoes
1 1/2 tablespoons butter
1/2 cup warm milk
2 lightly beaten eggs
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons olive oil
Wash the spinach thoroughly and cut into 2cm strips
Place in a pan, cover, and cook over low heat
Cook for about 3 minutes until wilted
Drain and reserve
Boil the sweet potatoes in enough water to cover them until tender
Drain, remove skin, and mash while still warm
Add butter and milk and mix well
Add eggs, cheese, and spinach and stir well
Season with salt and black pepper
Heat the olive oil in a non-stick skillet 26cm in diameter
Spread the sweet potato and spinach mixture, smoothing with a spatula
Fry over low heat for about 10 minutes until golden brown
Transfer to a plate and flip over to cook the other side
Serve warm
Serves 4.
