🥔🍳 Mediterranean Potatoes with Spinach & Eggs
Creamy ✔️ Comforting ✔️ Protein-rich ✔️
✨ Ingredients
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4 medium potatoes, peeled & sliced or cubed
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1 onion, chopped
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250g spinach, washed & roughly chopped
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4 eggs
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100g soft cream cheese (or use ricotta/Greek yogurt for Mediterranean twist)
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150g mozzarella, grated
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2–3 tbsp olive oil
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Salt, to taste
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Black pepper, to taste
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Garlic powder, to taste
Optional Mediterranean additions:
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A pinch of oregano
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A drizzle of olive oil before serving
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A little lemon zest for freshness
🍽️ FULL INSTRUCTIONS
1️⃣ Cook the Potatoes
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Heat 1–2 tbsp olive oil in a pan.
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Add the potatoes and cook for 10–12 minutes, stirring occasionally until lightly golden.
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Season with salt, pepper, and garlic powder.
(You can also par-boil the potatoes 5–6 minutes to speed up cooking.)
2️⃣ Add the Onion
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Add chopped onion to the potatoes.
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Cook 3–4 minutes until onions soften.
3️⃣ Add the Spinach
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Add the chopped spinach on top.
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Cover the pan for 2 minutes to wilt it.
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Stir everything together.
Season again lightly.
4️⃣ Make the Creamy Egg Mixture
In a bowl, whisk:
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4 eggs
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100g soft cream cheese / ricotta / Greek yogurt
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A little salt, pepper, and garlic powder
Whisk until smooth and creamy.
5️⃣ Combine
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Pour the egg mixture over the potato–spinach mixture.
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Mix gently so everything is coated.
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Sprinkle half of the mozzarella into the mixture.
6️⃣ Bake
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Transfer everything into an oven-safe dish.
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Top with the remaining mozzarella.
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Bake at 190°C / 375°F for 18–22 minutes
or until golden, bubbly, and set.
(Optional: broil 2 minutes for a crispy top.)
7️⃣ Serve
Let it cool for 5 minutes, then slice and serve with:
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Fresh parsley
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A drizzle of olive oil
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Greek yogurt on the side
🌿 Mediterranean Tips
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Add sun-dried tomatoes or feta for even richer flavor.
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Replace potatoes with zucchini or eggplant for a lighter version.
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Add cherry tomatoes on top before baking.
