Ingredients
3 medium potatoes (peeled and diced)
2 cups fresh spinach (washed and chopped)
4 large eggs
1 small onion (chopped)
2 cloves garlic (minced)
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon smoked paprika (optional)
Fresh parsley (for garnish, optional)
★Instructions
- Boil the potatoes:
Bring a pot of salted water to a boil. Add the diced potatoes and cook for 8-10 minutes until fork-tender. Drain and set aside.
- Sauté the onion and garlic:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
- Add the potatoes:
Stir in the boiled potatoes and cook for about 5-7 minutes, allowing them to become golden brown. Season with salt, pepper, and smoked paprika (if using).
- Add the spinach:
Add the chopped spinach to the skillet. Stir and cook until the spinach wilts, about 2-3 minutes.
- Cook the eggs:
Push the potato-spinach mixture to the side of the skillet. Crack the eggs into the cleared space, and cook them to your liking (scrambled, sunny-side-up, or over-easy). Alternatively, you can scramble the eggs directly into the potato-spinach mixture.
- Serve:
Once the eggs are cooked, remove the skillet from heat. Garnish with fresh parsley if desired.
- Enjoy:
enjoy!