Flatbread with Spinach, Potato Cubes and Yogurt

Ingredients

• 2 handfuls baby spinach
• 3 tomatoes
• 1 onion
• 350 g peeled potatoes (from yesterday)
• Salt
• Pepper (freshly ground)
• 2 tsp Curry powder
• 0.5 tsp Fennel seeds
• 300 g yogurt
• 4 pita breads

Instructions

1. 1.

   Clean and dry the spinach, then cut into strips. Briefly blanch the tomatoes in boiling water for about 30 seconds, cool them, peel off the skins, halve, seed and dice. Peel and cube the potatoes. Dice the onion. Mix spinach, potatoes, tomatoes and onions; season with salt, pepper, curry powder and fennel seeds, then stir in the yogurt.

2. 2.

   Warm the pita breads in a dry skillet on both sides, open them like pockets and fill with the spinach mixture. Serve immediately.