Paprika Courtyard · Main dishes

Potato, Spinach & Egg Skillet

Name: Potato, Spinach & Egg Skillet
Total time: 60 min
Yield: 4 servings
Ingredients: 650 g Potatoes; 8 whole Egg; 150 g Baby spinach; 1 whole Onion; 2 cloves Garlic; 3 tbsp Olive oil; 60 ml Whole milk; 80 ml Water; 0.5 tsp Smoked paprika; 0.75 tsp Salt; 0.5 tsp Black pepper; 3 whole Tomato; 2 tsp Red wine vinegar

A tortilla-inspired potato and spinach supper, finished in the oven and served in wedges with a sharp tomato salad.

60 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Potatoes650 g
Egg8 whole
Baby spinach150 g
Onion1 whole
Garlic2 cloves
Olive oil3 tbsp
Whole milk60 ml
Water80 ml
Smoked paprika0.5 tsp
Salt0.75 tsp
Black pepper0.5 tsp
Tomato3 whole
Red wine vinegar2 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg and milk.

Method

Prepare the pan

Heat the oven to 200°C (400°F). Use a 26 cm ovenproof nonstick or well-seasoned skillet with an oven-safe handle. Scrub and slice the potatoes 5–6 mm thick. Thinly slice the onion, mince the garlic and wash and drain the spinach.

Cook the potatoes completely

Heat 2 tbsp oil in the skillet over medium heat. Add potatoes, onion, measured water and 0.25 tsp salt. Cover and cook gently for 12–15 minutes, lifting the lid to stir twice. The potatoes must be tender when pierced. Uncover and cook for 3–5 minutes to evaporate the remaining water. Add garlic and spinach and stir for 2–3 minutes until the spinach wilts.

Add eggs and bake safely

Whisk the eggs, milk, paprika, 0.25 tsp salt and half the pepper in a bowl. Pour evenly over the potatoes and tilt the skillet to fill gaps. Cook on low for 2 minutes, then transfer to the oven. Bake for 12–18 minutes, until the centre is set and a clean thermometer inserted into the middle reads 74°C (165°F). Use oven gloves for the hot handle.

Make the salad and serve

While the skillet bakes, wash and chop the tomatoes. Toss them with the remaining 1 tbsp oil, vinegar, remaining 0.25 tsp salt and remaining pepper. Rest the cooked egg skillet for 5 minutes, cut into four wedges and serve with the tomato salad.

Fully tender potatoes are essential before the eggs go in. A 74°C reading in the centre confirms the egg dish is cooked.

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