4 dessertspoons of oil and a
chopped onion. After a minute or
two add the spinach and stir over a
slow fire for 5 minutes, then add 5
or 6 raw potatoes cut in thin slices;
the waxy kind are best for this dish
as they are less likely to
disintegrate.
Season with salt, pepper, and a
pinch of saffron; pour over about
1½ pints of boiling water, add 2
cloves of garlic chopped, and a
branch of fennel, and simmer with
the lid on until the potatoes are
cooked. At this moment break into
the pan 1 egg for each person and
cook gently.