Potato pancakes with fried eggs

Ingredients:

• 450 g baking potatoes, diced (2 tubers with skin)
• 2 tbsp. milk
• 1 cup fresh bread crumbs
• 5 large eggs
• 3-4 tablespoons extra-virgin olive oil
• 220 g spinach (6 cups tightly packed leaves)
• 1 large onion, thinly sliced ​​(2 and 1/4 cups)
• 2 cloves garlic, crushed
• 4 fresh sprigs of thyme
• 2 large tomatoes, diced
• 1/3 cup chopped olives, about 20 (picoline or kalamata, or a mix)
• 2 tablespoons unsalted butter

Preparation:

1. Place the potatoes in salted water and cook until tender, 12-15 minutes. Drain and mix the potatoes with milk. Add the breadcrumbs and 1 egg, season with salt and pepper to taste. Form into 4 9-cm (3.5-inch) patties.
2. Preheat oven to 150°C.
3. Heat 2 tablespoons of olive oil in a nonstick skillet over high heat until shimmering. Fry the potato pancakes until crispy, 3-5 minutes per side. Transfer to a baking sheet and place in a warm oven to keep warm.
4. Add the spinach to the skillet and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a bowl. Add the remaining 2 tablespoons of olive oil to the same skillet and sauté the onion, garlic, and thyme until soft and golden, 10 minutes. Add the tomatoes and olives and cook until heated through. Transfer to a bowl and cover with foil to keep the sauce warm.
5. In the same pan, melt the butter and fry the fried eggs, about 4 minutes. Season with salt and pepper. While the eggs are frying, divide the potato pancakes among 4 plates. Top with the steamed spinach. Top with an egg and a spoonful of warm tomato sauce.