Puree of potatoes, spinach and fried egg

For the puree: wash and peel the potatoes. In a pot, kick the potatoes in boiling water with salt (20 to 30 mins). When you are already cooked (soft), styling and grind until you form a puree. Add butter and stir up to homogenize. Incorporate milk to achieve the desired consistency.

Then, wash and skip the spinach in a little olive oil (it can be done in two tandas if they abultate a lot). Salpimentar and reserve.

To finish, in a pan put a little oil and fry the eggs. Serve everything together hot.