INGREDIENTS:
four medium potatoes, sliced or broken up
250 grams of finely chopped fresh spinach
half an onion, chopped finely
Four big eggs
One hundred grams of smooth cheese
150 grams of shredded firm mozzarella cheese
Olive oil, to pour on
To taste, add salt and pepper.
Dried garlic powder, according to preference
INSTRUCTIONS:
First, preheat your oven.
Set the oven temperature to 200°C (400°F) in order to roast the potatoes.
Step 2: Let the potatoes roast.
Add salt, pepper, and a drizzle of olive oil to the chopped potatoes and toss. Arrange them uniformly on a baking tray.
Bake the potatoes for thirty minutes in a preheated oven, or until they are soft and golden brown.
Step 3: Get the onion and spinach ready
Slightly warm up some olive oil in a skillet over medium heat while the potatoes are roasting.
Add the onion, finely diced, and simmer for two to three minutes, or until fragrant and tender.
After adding the spinach to the skillet, heat it for a further two to three minutes, or until it has wilted.
Step 4: Combine the eggs and cheese.
In a large bowl, whisk together the eggs, creamy cheese, and mozzarella. If using, add a dash of garlic powder, salt, and pepper for seasoning.
Step 5: Blend and Bake
After the potatoes are roasted, transfer them to a baking dish and top with a layer of the onion and spinach mixture.
Make sure all of the veggies are uniformly coated before pouring the egg and cheese mixture over them.
Bake the whole thing at 200°C (400°F) for 15 to 20 minutes, or until the cheese is melted and bubbling and the eggs are set.
Step Six: Present
Take the dish out of the oven and give it a few minutes to cool. Serve hot with a side salad or as a stand-alone meal.
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