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Potato, egg and spinach skillet
Editorially prepared
Golden pre-cooked potatoes, spinach and eggs finished under a lid. This meal takes about 30 minutes using previously cooked, cooled potatoes; cooking potatoes from raw takes additional time.
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Ingredients
2 servings · metric units
Scale the quantities proportionally. For four servings, use two frying pans: eight eggs and double the potatoes will not fit comfortably in a 28 cm pan. Crowding one pan will increase the preparation time.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of Fresh spinach100 g Frozen leaf spinach
Thaw in advance and squeeze out the water thoroughly. The quantity is the thawed, squeezed weight; cook off the moisture before adding the eggs. Thawing is not included in the basic 30-minute timing.
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Optional ingredients and substitutions
You’ll need
28 cm non-stick frying pan with a matching lid · Chopping board and knife · Spatula · Small bowl for cracking the eggs
Method
0/5 stepsPrepare the cooked potatoes
This recipe requires cooked, cooled potatoes (500 g). Cut them into roughly 2 cm cubes. If you only have raw potatoes, cook them separately until tender and let them cool enough to cut before this step; allow about 55–65 minutes in total rather than 30. Thinly slice the onion (80 g), chop the garlic (1 pcs), and dry the spinach (100 g).
Prepare the cooked potatoes Brown the potatoes
Heat the rapeseed oil (15 ml) and butter (15 g) in a 28 cm non-stick frying pan over a medium heat. Add the potatoes in as close to a single layer as possible and cook for 4 minutes without frequent stirring. Turn them, add the onion, and cook for another 5–6 minutes, stirring gently occasionally. The potatoes should be hot in the centre with golden edges, and the onion should be soft.
10:00Brown the potatoes Add the spinach
Add the garlic and stir for 30 seconds. Add the spinach and cook for about 2 minutes, stirring until the leaves wilt and visible moisture evaporates. Season with salt (to taste) and black pepper (to taste). Push the potatoes aside to make one small well for each egg.
02:00Add the spinach Finish the eggs under a lid
Crack the eggs (4 pcs) one at a time into a small bowl, then slide them into the wells without breaking the yolks. Reduce the heat to low and cover. Cook for roughly 7–10 minutes, or longer as needed. For ordinary shell eggs, both the whites and yolks should be fully set. For the runny-yolk variation, use pasteurised shell eggs and cook until the whites are fully set. Check every few minutes that the base is not burning and lower the heat if the pan gets too hot.
08:00Finish the eggs under a lid Serve immediately
Divide the potatoes, spinach and eggs between servings. Serve immediately. If browning the potatoes or setting the eggs took longer, the total time may slightly exceed 30 minutes.
Serve immediately
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Tips
- Choose potatoes cooked until tender but still holding their shape. Chilled potatoes are easier to cut and brown.
- Dry the spinach thoroughly: excess water makes frying harder and leaves the dish watery.
- A lid helps the tops of the eggs set over a gentle heat. Adjust the time for your pan and egg size, judging the eggs for doneness rather than relying only on the timer.
- If starting with raw potatoes, cut them into roughly 2 cm cubes, cover with water, bring to the boil and cook until a fork slides in easily, usually 10–15 minutes after boiling starts. Drain, spread out to cool, and only then begin frying. This extra stage requires a separate saucepan and increases the full time to about 55–65 minutes.
Storage
Make only the amount you will eat straight away. When using potatoes from the previous day, frying reheats them; do not reheat leftovers of the same portion again. For the variation using potatoes cooked as part of preparing this dish, transfer leftovers to a shallow container and refrigerate within 2 hours. Eat by the following day and reheat only once, until steaming hot throughout. The eggs will become firmer when reheated. Keep pre-cooked potatoes in the fridge rather than on the worktop.
Timing
Hands-on: 15 min · Cooking: 22 min
Cooking questions
Can I use raw potatoes?
Yes, but cook them separately and let them cool first. The potatoes go into this skillet already cooked. Starting from raw potatoes takes about 55–65 minutes and requires an extra saucepan.
What if the top of the egg white is still runny?
Cover the pan and keep cooking over a low heat until all the white has set. Avoid sharply increasing the heat: the potatoes underneath can burn before the egg is ready. The time depends on egg size, ingredient temperature and the lid. With ordinary shell eggs, also check that the yolk is fully set.
