Fried Eggs With Sautéed Potatoes And Wilted Spinach - cooking recipe

Ingredients

2 1/4 lbs waxy potatoes, peeled
2 tbsp + 1 tsp canola oil
4 None eggs
1 None shallot, peeled and finely diced
1 clove garlic, peeled and finely diced
7 oz baby spinach
None None Ground nutmeg, to taste

Preparation

Cook the potatoes in boiling water for 20 mins. Drain, allow to cool and cut into cubes.
Heat 2 tbsp oil in a large, nonstick frying pan and fry the potatoes over medium heat for 6 mins, or until golden all over. Season to taste, remove from the pan and keep warm.
Crack the eggs into the pan and cook to desired doneness. Season to taste and keep warm.
Heat 1 tsp oil in a saucepan and fry the shallot and garlic until softened. Add the spinach, cover and cook for 3-4 mins, until wilted. Season and add nutmeg to taste.
Arrange the eggs, potatoes and spinach on plates and sprinkle with coarse black pepper.