Potato pan with spinach and fried egg

Potato pan with spinach and fried egg: a simple, hearty recipe with waxy potatoes, fresh spinach, onion, olive oil and egg, all cooked in the frying pan.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 450 kcal per serving
• Protein: 18 g
• Fat: 20 g
• Carbs: 45 g

Ingredients

• 2 organic eggs
• 400g waxy potatoes (ideally from the day before)
• 2 large handfuls of spinach
• 1 small onion
• 1 tbsp olive oil
• Pepper and a little nutmeg
• Salt

Method

You’ll need: frying pan · chopping board · knife · spatula

1. Wash the potatoes, peel them if needed and cut them into slices or cubes. Finely chop the onion and wash the spinach thoroughly.
2. Gently heat the olive oil in a large frying pan. Fry the potatoes until golden brown, turning them now and then.
3. Add the onion and fry briefly until soft and fragrant. Fold in the spinach and let it wilt.
4. Season with salt, pepper and a little nutmeg. Toss everything briefly so the flavours come together.
5. Fry the eggs in the same pan or separately. The egg whites should be set, and the egg yolks soft or firm, as you like.
6. Put the potato pan on plates, top with the fried eggs and serve hot straight away.

Good to know

A meal like this feels like real everyday cooking. Warm, uncomplicated and pleasantly hearty. Just right when it needs to be quick but should still taste good.

Swaps

Spinach → chard (also provides minerals) | Olive oil → ghee (heat-stable for frying; contains milk) | Potatoes → sweet potatoes (contain beta-carotene) | Egg → plain tofu (plant-based protein; contains soya)

Allergens

Contains egg; well suited to children if the potatoes are soft, and fine in pregnancy as long as the eggs are cooked right through, yolk included.

Dairy-free recipes