Spinach and Potato Casserole: A Spanish-Inspired Delight

Inspired by Spanish cuisine, this Spinach and Potato Casserole blends simple ingredients into a comforting and tasty dish that’s perfect for any occasion. Rich with the flavors of creamy spinach, tender potatoes, and melty mozzarella, this casserole is a wonderful way to enjoy a nutritious meal that feels indulgent.

Why This Casserole Is a Crowd-Pleaser:

  • Versatile: Perfect as a main dish for vegetarians or as a hearty side for meat eaters.
  • Nutrient-Rich: Spinach and potatoes offer a wealth of vitamins and minerals, while eggs and cheese provide protein and calcium.
  • Comfort Food: The creamy texture and satisfying flavors make this casserole a comforting treat during any season.

Ingredients:

  • 450 grams of potatoes, peeled and sliced
  • Water (for boiling potatoes)
  • Salt (to taste, for seasoning)
  • 1 onion, finely chopped
  • Vegetable oil (for cooking and greasing the casserole dish)
  • 250 grams of spinach, washed and roughly chopped
  • 4 eggs
  • 4 tablespoons cream cheese
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon baking powder
  • 150 grams pizza mozzarella, shredded
  • Additional salt for seasoning

Instructions:

  1. Prepare the Potatoes:
    • In a large pot, bring water to a boil. Add a pinch of salt and the sliced potatoes.
    • Boil the potatoes until they are just tender, about 10 minutes. Drain and set aside.
  2. Cook the Spinach and Onion:
    • In a skillet, heat a little vegetable oil over medium heat.
    • Add the chopped onion and sauté until translucent.
    • Add the chopped spinach and cook until it wilts down and most of the moisture evaporates. Remove from heat.
  3. Assemble the Casserole:
    • Preheat your oven to 350°F (175°C) and lightly grease a casserole dish with some vegetable oil.
    • In a large mixing bowl, beat the eggs with the cream cheese, granulated garlic, and baking powder. Season with salt to taste.
    • Layer half of the boiled potatoes at the bottom of the prepared casserole dish.
    • Spread the spinach and onion mixture over the potatoes.
    • Pour half of the egg mixture over the spinach layer.
    • Repeat with the remaining potatoes and egg mixture.
    • Sprinkle the shredded mozzarella evenly on top.
  4. Bake the Casserole:
    • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the eggs have set.
  5. Serve:
    • Allow the casserole to cool for a few minutes before serving. This will help it set and make it easier to cut into portions.
    • Serve warm, perhaps with a side of crusty bread or a light salad.

Serving Suggestions:

This Spinach and Potato Casserole can be enjoyed as a brunch item or as a main dish for dinner. It pairs wonderfully with a simple green salad dressed with vinaigrette or as a side dish to a more substantial meat course, making it a versatile option for family meals or gatherings.

Rich, creamy, and filled with comforting flavors, this casserole is a testament to the simplicity and elegance of Spanish home cooking. Give it a try and bring a taste of Spain to your table!