The Story Behind the Dish
Comfort food takes on a new meaning with this delightful Potato and Spinach Bake, a recipe that transforms simple ingredients into a masterpiece of flavor and nutrition. Born from the love of hearty, wholesome meals, this dish brings together the creamy texture of potatoes, the nutritional punch of spinach, and the irresistible allure of melted mozzarella cheese. It’s a perfect example of how a few carefully selected ingredients can create a meal that’s both satisfying and impressive.
Ingredients
- Potatoes: 4 medium (about 600g / 1.3 lbs)
- Eggs: 4 large
- Milk: 100ml (3.4 fl oz / 0.42 cups)
- Flour: 3 tablespoons (45g)
- Mozzarella Cheese: 170g (6 oz)
- Spinach: 54g (2 oz)
- Spring Onions: 28g (1 oz)
- Parsley: 28g (1 oz)
- Zucchini: 1 medium
- Onion: 1 medium
- Garlic: 2 cloves
- Carrot: 1 medium
- Chicken Fillet: 1 (optional)
- Sweet Pepper: 1
- Olive Oil: for cooking
- Salt: 1.5 teaspoons
- Ground Sweet Paprika: 0.5 teaspoon
- Black Pepper: to taste
Step-by-Step Instructions
- Prepare the Vegetables
- Wash and peel the potatoes
- Dice the potatoes, zucchini, onion, carrot, and sweet pepper
- Mince the garlic and chop the spring onions and parsley
- Vegetable Preparation
- Heat olive oil in a pan
- Sauté the diced vegetables (except potatoes) until softened
- If using chicken, cook it separately and dice
- Make the Batter
- In a large mixing bowl, whisk together eggs
- Add milk and flour
- Mix in salt, black pepper, and sweet paprika
- Stir in chopped parsley and spring onions
- Combine and Bake
- Preheat oven to 180°C (360°F)
- Grease a baking dish
- Layer diced potatoes and sautéed vegetables
- Pour the egg mixture over the vegetables
- Sprinkle chopped spinach and diced chicken (if using)
- Top with mozzarella cheese
- Final Baking
- Bake for 40 minutes
- Add an additional layer of cheese
- Bake for 10 more minutes until golden and bubbly
Nutritional Information
- Servings: 4-6
- Calories per serving: Approximately 320-380
- Protein: 18-22g
- Carbohydrates: 25-30g
- Fat: 15-20g
Preparation Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour 10 minutes
Cooking Tips and Tricks
- Use starchy potatoes like Russet for a creamier texture
- Ensure vegetables are cut to similar sizes for even cooking
- Don’t overwork the egg mixture to keep the bake light and fluffy
- Let the dish rest for 10 minutes after baking for easier serving
Variations and Substitutions
- Vegetarian Option: Omit chicken, add tofu or extra vegetables
- Cheese Variations: Replace mozzarella with cheddar or goat cheese
- Gluten-Free: Use cornstarch or gluten-free flour
- Low-Carb: Substitute potatoes with cauliflower
- Spicy Version: Add red pepper flakes or diced jalapeños
Frequently Asked Questions
Q1: Can I prepare this dish in advance? Yes! You can prepare the entire dish and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.
Q2: How do I store leftovers? Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 160°C (320°F) for best results.
Q3: Can I freeze this potato and spinach bake? Yes, you can freeze for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven.
Q4: What can I serve with this dish? A fresh green salad, crusty bread, or a light soup complement this bake perfectly.
Q5: Can I use frozen spinach? Absolutely! Just ensure you squeeze out excess moisture before adding to the dish.
Storage and Make-Ahead Tips
- Refrigerate in an airtight container for 3-4 days
- Can be prepared up to 24 hours in advance
- Freeze for up to 1 month (before final baking)
- Best reheated in the oven to maintain crispy top
Enjoy your delicious Potato and Spinach Bake – a true crowd-pleaser that brings comfort and nutrition to your table!
