Recipe Potatoes, Mushrooms & Spinach with Cumin, Chilli & Gruyère

morning glory

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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!

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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
  1. Cut the boiled potatoes into cubes. Cut the mushrooms to approximately the same size pieces. Finely chop the onion.
  2. Fry the onion in vegetable oil until translucent. If possible, use a pan which can be placed under the grill (broiler).
  3. 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.
  4. Add the spinach and stir through, allowing it to wilt. Sprinkle with chilli flakes.
  5. 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.
  6. Place under a hot grill until the cheese is melted. Serve immediately, scattering more chilli flakes over the top.
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