Spicy Scramble with Good Henry

Ingredients

• 2 handfuls of wild spinach (Good Henry)
• Salt
• 800 g starchy cooking potatoes (pre-cooked the day before)
• 250 g quark
• 70 g semolina
• 40 g flour
• 1 egg
• Salt
• 4 tbsp clarified butter

Instructions

1. 1.

   Wash the spinach thoroughly and blanch it in boiling salted water for about 1 minute, then drain, rinse with cold water, and let it dry. Squeeze out excess moisture and chop finely.

2. 2.

   Grate the potatoes finely and spread them on a work surface. Drain the quark well through a sieve. Sprinkle the semolina, flour, and a good pinch of salt over the potatoes and mix loosely by hand. Add an egg, the quark, and the spinach, then knead into a loose dough. If needed, fold in a second egg or a bit more semolina.

3. 3.

   Heat some clarified butter in a pan (preferably cast iron). Pour the potato dough into the pan to about 1 cm thickness and fry for 2–3 minutes until browned, then flip, brown the other side, and break into pieces with a spatula. Keep the finished scramble warm in an oven at 80 °C (fan) as needed until the remaining portions are cooked. Then serve, e.g., with carrots and quark dip.