Potato Soufflé with Spinach and Cheese
by Editorial Staff
An interesting, and at the same time very simple dish made from mashed potatoes with the addition of eggs, spinach and cheese.
Ingredients
- Loose potatoes – 230 g
- Eggs – 2 pcs.
- Gruyere cheese (shredded on a grater) – 180 g
- Wheat flour – 50 g (1/2 cup)
- Spinach leaves – 50 g
- Butter for lubricating molds
- Salt and black pepper to taste
- Salad leaves for serving
Directions
- Turn on the oven to preheat to 200 degrees. Peel and boil the potatoes in lightly salted water until soft. Divide the eggs into yolks and whites. Put the yolks in a bowl with peeled potatoes and mash everything into a puree mass.
- Add flour and half of the crushed cheese to the potatoes, season with salt, pepper and mix well.
- Finely chop the spinach and mix with mashed potatoes.
- Beat the egg whites until fluffy. Gradually add the whipped proteins to the potato mass, mix gently until smooth.
- Grease 4 portion heat-resistant soufflé tins, put the potato mass in them and place on a baking sheet. Place the baking sheet in a preheated oven and bake the soufflé for about 20 minutes. Remove the finished dish from the oven, let cool at room temperature. The molds with the slightly cooled soufflé are turned over on a baking sheet, remove the molds, sprinkle the soufflé with the remaining cheese, put the baking sheet in the oven again for 5 minutes.
- Serve the potato soufflé with lettuce.
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