CYPRUS POTATO SALAD
This hearty and flavorful Potato and Spinach Saute recipe is a delightful blend of tender potatoes, aromatic spices, vibrant spinach, and tangy feta cheese. The dish is cooked to perfection with a medley of herbs and a hint of red wine vinegar for that extra zing. Serve this dish with some crusty bread for a satisfying and wholesome meal.
— Constant Cookbook
Ingredients
- 4 large Cypriot potatoes, scrubbed and diced
- 1 large onion, halved and thinly sliced
- 2 cloves garlic, sliced
- 1.5 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp extra virgin olive oil
- 400 g can of chopped tomatoes
- Sea salt and black pepper
- 1 bunch fresh oregano or flat-leaf parsley
- 2 tbsp red wine vinegar
- 250g (8oz) baby spinach
- 100g (3.5 oz) feta cheese
Instructions
- Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
- Heat the olive oil in a large saute pan and fry the potatoes until golden. Remove from the pan and set aside
- Fry the onions, garlic and spices until lightly golden.
- Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
- Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
- Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs
- Serve with some crusty bread.
Yield
Serves 2
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