Preparation

• Peel the potatoes and cut them into chunks. Cook them in the broth for an extra taste impulse. In the meantime cook the spinach in a little water to let it shrink. Let the spinach cool off, let go of all the moist and press as much of the juice out.

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• Cut the onions and fry them in some olive oil.
• In the meantime cut the sun dried tomatoes in half or in quarters. Keep the juice as you can add it to the dish later.
  
• Pound the potatoes. Mix the spinach with it. Take a few minutes to do this well. Add the tomatoes with its juice and the fried onions with its oil. Now, you’ve got yourself a delicious creamy and healthy dish.
• Add salt and pepper to your taste.
  If you feel the dish is not warm enough anymore, just place it in a hot oven for 15 minutes.