2 bunches of fresh spinach
1/2 cup of warm milk
1/4 cup of grated Parmesan cheese
2 tablespoons of olive oil
1 1/2 tablespoons of butter
4 large sweet potatoes
2 eggs, lightly beaten
Salt and black pepper to taste
Accessory
Non-stick skillet with a 26 cm diameter
2 bunches of fresh spinach
1/2 cup of warm milk
1/4 cup of grated Parmesan cheese
2 tablespoons of olive oil
1 1/2 tablespoons of butter
4 large sweet potatoes
2 eggs, lightly beaten
Salt and black pepper to taste
Accessory
Non-stick skillet with a 26 cm diameter
1
Wash the spinach and cut it into 2 cm strips
Place it in a pot, cover, and cook over low heat for about 3 minutes or until wilted
Drain and reserve
2
Place the sweet potatoes in a pot with enough water to cover them
Add salt and boil until tender
Drain, remove skin, and puree in a blender
3
In a bowl, combine the butter, milk, eggs, Parmesan cheese, and spinach
Mix well
Season with salt and black pepper
4
Heat the olive oil in a non-stick skillet and spread the mixture evenly
Smooth out the top with a spatula
Fry over low heat until golden brown on both sides
Serve hot.
