Irresistible Potatoes with Spinach and Eggs – A Simple Dinner Recipe

Prepare the Potatoes: Heat a little olive oil in a large skillet over medium heat. Add the diced potatoes and cook them for about 10 minutes, stirring occasionally, until they are golden and crispy. Season with salt, black pepper, and dried garlic for added flavor.

Sauté the Onions and Garlic: While the potatoes are cooking, heat another tablespoon of olive oil in a separate pan. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant, about 3-4 minutes.

Cook the Spinach: Add the spinach to the pan with the onions and garlic. If using fresh spinach, cook it until it wilts down. For frozen spinach, cook it until it’s heated through and most of the water evaporates. Stir in the cream cheese and allow it to melt into the spinach mixture, creating a creamy texture. Season with salt and pepper to taste.

Combine the Potatoes and Spinach: Once the potatoes are crispy and golden, add the spinach and cream cheese mixture to the skillet with the potatoes. Stir to combine, and let everything cook together for a few more minutes to allow the flavors to meld.

Add the Eggs: Create small wells in the mixture and crack an egg into each well. Cover the skillet and cook for about 3-4 minutes, or until the eggs are cooked to your desired level of doneness. If you prefer scrambled eggs, you can gently stir the eggs into the mixture and cook until scrambled.

Add Cheese: Sprinkle the grated mozzarella cheese on top of the eggs and cover the skillet for a couple of minutes until the cheese is melted and gooey.

Serve: Garnish with chopped spring onions for a fresh, vibrant touch. Serve immediately and enjoy!

Serving and Storage Tips:

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