List of Ingredients
- 14 OZ. of potatoes
- 9 OZ. of canned chickpeas, drained
- 3 OZ. of fresh baby spinach
- 2 of eggs
- Milk
- Chives
- Butter
- vinegar
- Extravirgin olive oil
- Pepper
- Salt
Method
Scrub and pare the potatoes and cut them into small chunks. To cook them in a microwave: line an appropriate container with parchment paper, put the potatoes on it, cover them with another sheet of parchment, then wrap the whole thing in microwavable film, which will not touch the food.
Poke a few holes in the film and microwave the potatoes at maximum power for 6 minutes. As an alternative, cook the potatoes on the stove: boil them for 7-8 minutes in salted water with a tablespoon of white vinegar, which will keep the potatoes solid. Rinse the chickpeas. Wash the spinach.
Remove the potatoes from the oven and let them cool, still wrapped. Beat the eggs in a bowl with a pinch of salt, a dash of pepper and 2 tablespoons of milk. Heat a pat of butter in a saucepan, add minced chives to taste and then the eggs; scramble them for a couple of minutes, stirring constantly.
As soon as the eggs thicken, remove them from the heat so they don’t become dry. In a bowl, place the spinach, the potatoes and the chickpeas and dress them with a drizzle of oil and a pinch of salt, and top with the scrambled eggs.