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🍳 Spanish Egg-Spinach Pan with Potatoes

380 kcal · 20 min · 4 servings

Ingredients

• 300 g Potatoes (waxy)
• 150 g Fresh spinach
• 4 Stk Eggs
• 2 Stk Garlic cloves
• 5 g Paprika powder (sweet)
• 20 ml Olive oil
• 4 g Salt
• 1 g Chili flakes (optional)

Instructions

1. 1. Cut the potatoes into small, equal-sized cubes (approx. 1.5 cm).
2. 2. Fry the potato cubes in the pan with the olive oil over medium heat for approx. 10 minutes until crispy and cooked through.
3. 3. Press the garlic through a press and add it to the pan. Fry it for 1 minute.
4. 4. Stir in the paprika powder and add the fresh spinach. Stir until the spinach has wilted (approx. 1 minute).
5. 5. Season the mixture generously with salt.
6. 6. Crack the four eggs directly into the pan over the vegetables. Sprinkle with chili flakes if desired.
7. 7. Cover the pan and let the eggs cook over medium heat for approx. 4-5 minutes until the whites are set but the yolks are still soft.
8. 8. Serve the pan directly while hot.

Nutrition per serving

• kcal: 380
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 24 g