Summary

Ingredients

• 500 g potato (s), predominantly waxy
• 500 g Swiss chard
• 1 large onion (s)
• 1 teaspoon spice mix, Arabic (Baharat)
• salt
• 1 tablespoon clarified butter
• 100 ml heavy cream or soy cream
• Sauce thickener, light

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Instructions

1. Peel the potatoes and cut into 2 cm cubes. Place in a large non-stick pan, sprinkle with salt and Baharat spice and fill with water about 1 cm high. Put a lid on and bring to the boil, then remove the lid and cook until the water has evaporated and the potatoes have softened a little.
2. In the meantime, peel and dice the onion, wash the chard and cut the stems and leaves separately into strips.
3. Push the potato cubes to the edge of the pan, melt the clarified butter in the middle and fry the onions first, then the chard stalks. Then mix everything together so that the potatoes are also fried a little. After about 3 minutes add the chard leaves, stir in a little and put the lid back on. After another 3 minutes, remove the lid, stir in the (soy) cream, bring to the boil again and season to taste. If desired, the sauce can be thickened with a little sauce thickener.
4. My Arabian meatballs also taste very good.