Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 500 g)
  • 150 g grey shrimp
  • 1 bunch white asparagus
  • 200 g spinach
  • 2 spring onions
  • 2 eggs
  • 50 g pine nuts
  • 2 tbsp peanut oil (optional)
  • salt and pepper
  • 2 tsp sunflower oil
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Cooking time: 15 MIN
  1. Peel the potatoes and asparagus. Cut the potatoes into cubes and the asparagus into julienne strips. Wash the spinach.
  1. Stir-fry the uncooked potatoes and asparagus in peanut oil until they are al dente.
  1. Add the pine nuts and spinach.
  1. Let the spinach wilt, then add the grey shrimp and chopped spring onions.
  1. Break the eggs over this. Stir and fry briefly. Season with salt and pepper.

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