This recipe for Spinach and Potato Casserole, which takes its cues from Spanish cooking, combines basic ingredients to create a flavorful and satisfying meal that works well for any occasion. This dish, loaded with tastes of melty mozzarella, creamy spinach, and soft potatoes, is a great way to have a healthy yet decadent dinner.
Why Everyone Loves This Casserole:
Adaptable: Ideal as a substantial side dish for meat eaters or as the main course for vegetarians.
Nutrient-Rich: Eggs and cheese supply calcium and protein, while spinach and potatoes are rich in vitamins and minerals.
Comfort Food: This casserole’s rich aromas and creamy texture make it a delightful treat at any time of year.
Components:
450 grams of sliced and peeled potatoes
(To boil potatoes) Water
Salt (for seasoning, to taste)
One onion, chopped finely
Grease and cook with vegetable oil in the casserole dish.
250 grams of cleaned, coarsely cut spinach
Four eggs
Four tsp of cream cheese
Half a teaspoon of grated garlic
One tsp baking powder
150 grams of shredded pizza mozzarella
Extra salt to taste
Guidelines:
To prepare the potatoes, boil water in a big saucepan. Add the potato slices and a little teaspoon of salt.
Simmer the potatoes for five minutes or until they are slightly soft. After draining, put away.
Cook the Onion and Spinach: Heat a little amount of vegetable oil in a pan over medium heat.
Add the onion, cut into pieces, and cook until transparent.
Cook the chopped spinach until it wilts and most of the liquid has evaporated, after adding it. Take off the heat.
Put the Casserole Together:
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