Spinach roulade with potato sponge cake: Recipe for gourmet connoisseurs

Here is an extended recipe for a spinach roulade with potato biscuit dough, served with brown butter, Parmesan, and diced tomatoes:

Ingredients:

• 300 g starchy potatoes
• 250 g fresh spinach
• 4 large eggs
• 80 g wheat flour
• Salt and freshly ground black pepper
• Nutmeg, freshly grated
• 1 clove of garlic, finely chopped
• 150 g cream cheese, room temperature
• 80 g grated Parmesan cheese
• 50 g butter
• 2 fresh tomatoes, seeded and diced
• Some fresh basil leaves for garnish

Instructions:

1. Start with the potato biscuit dough. Boil the potatoes until soft, peel and mash them, then let them cool. Separate the eggs and fold the egg yolks into the potato mixture. Stir in the flour and season with salt, pepper, and nutmeg.

2. Whip the egg whites until stiff and gently fold them into the potato-egg mixture. Spread the biscuit mixture evenly on a baking sheet lined with parchment paper and bake at 180 °C for about 10 to 12 minutes until golden brown.

3. Meanwhile, for the filling, wash the spinach, blanch it, shock it in cold water, and squeeze out the excess water. Then finely chop the spinach and sauté it with the chopped garlic in a little oil. Season with salt and pepper and let it cool.

4. After baking, turn the biscuit onto a damp, clean kitchen towel and peel off the parchment paper. Spread the biscuit with cream cheese, evenly distribute the spinach on top, and sprinkle with half of the Parmesan cheese. Carefully roll it up and place the roulade seam side down.

5. For the sauce, slowly melt the butter in a pan and let it brown slightly. Add the diced tomatoes and briefly toss until warmed through, but still holding their shape.

6. Slice the roulade, place it on warm plates, drizzle with the brown butter and diced tomatoes. Sprinkle with the remaining Parmesan and garnish with fresh basil.

7. Serve immediately and enjoy!