This simple dish is perfect for lunch. Its a good way to use up left-over boiled potatoes too. Cumin seeds love potatoes and mushrooms, the spinach adds a fresh note and the Gruyère cheese brings a luxurious nutty sweetness. Spike it with as much chilli as you wish!
Ingredients
150 g boiled potatoes
Chestnut mushrooms (approx. equal in quantity to the potatoes)
2 tbsp vegetable oil
1/2 large onion
1 tsp cumin seeds
Two large handfuls of spinach
Gruyere cheese (you could use an alternative melting cheese).
Chilli flakes to taste
Salt to taste
Method
Ingredients
150 g boiled potatoes
Chestnut mushrooms (approx. equal in quantity to the potatoes)
2 tbsp vegetable oil
1/2 large onion
1 tsp cumin seeds
Two large handfuls of spinach
Gruyere cheese (you could use an alternative melting cheese).
Chilli flakes to taste
Salt to taste
Method
- Cut the boiled potatoes into cubes. Cut the mushrooms to approximately the same size pieces. Finely chop the onion.
- Fry the onion in vegetable oil until translucent. If possible, use a pan which can be placed under the grill (broiler).
- Add the potatoes and stir-fry until they begin to turn golden, add the mushrooms and cumin seeds and allow to fry gently until the mushrooms are tender. Sprinkle with a little salt, if desired.
- Add the spinach and stir through, allowing it to wilt. Sprinkle with chilli flakes.
- Remove from the heat and cover with a generous layer of grated cheese. If your pan is not oven proof, you will need to place the potato, mushroom & spinach mixture in an oven proof dish at this point.
- Place under a hot grill until the cheese is melted. Serve immediately, scattering more chilli flakes over the top.
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