Spinach and Tomato Skillet

 Spinach and Tomato Skillet  

Well I know it’s been awhile since I shared any of my recipes with you, but things have been a little crazy in my life. Since I last posted the school year started and has kept me very busy. Between grading papers, making lessons, and being a mother and wife I haven’t had much free time. Don’t you worry though I have still been working on some recipes to share with you. Hopefully, while I am on winter break I will be able to tell you about a few of these.

 

Today’s recipe is one of my favorite breakfast foods. My husband and I use to go out to breakfast every other weekend or so before we had our daughter, Emmie. He would order skillets often and I always thought they looked delicious. After that, I decided to try one and fell in love! Unfortunately, I am a picky eater so I always ended up asking them to substitute different ingredients and had them making something that wasn’t even on the menu. As we stopped going out as often I realized I needed to do something about it. I decided after that, that I needed to come up with my own recipe. 

 

 

I enjoy making my own country potatoes, but if you want to save some time you can find them in the freezer or refrigerator section at your local grocery store and follow the directions on the bag

. If you want to make them yourself start off by peeling 5 medium potatoes. 

 

 

To dice the potatoes I cut the potato into quarters and then cut each quarter in half again, so they are cut into eighths. Next slice long ways and then dice the opposite way so they look like small squares as pictured above. These don’t have to be perfect but do try to keep them about the same size so they cook at the same rate. Once your done dicing the potatoes heat a large skillet over medium-high heat. Once the pan is warm add 3-4 tbsp of canola oil. If you don’t have canola you can substitute with vegetable oil or olive oil. 

 

 

Once the oil is warm add the potatoes. You can test this by sprinkling a little water to the pan. Once it sizzles the pan is ready for the potatoes.

 

 

Add the tablespoon of garlic salt and black pepper. If you don’t like garlic you can add 1 tsp of salt instead. Go ahead and mix the potatoes so they are seasoned evenly. After that make sure they are all laying flat in the pan otherwise, they won’t brown. Cook the potatoes on medium-high heat for 5-10 minutes or until they are browned on one side.

 

 

While the potatoes are cooking dice the tomatoes and move them off to the side. Make sure to keep your eye on the potatoes so they don’t burn.

 

 

 

The potatoes will be crispy and brown when they are ready to be flipped over as shown above. Cook them until they are soft in the middle about 5 minutes.

 

 

After that chop the spinach so you have about 2 cups of spinach. I like to roll a few pieces of the baby spinach and then slice it. Once you cook the spinach it will wilt and there will be about half as much as you started with.

 

In this case, I made fried eggs for the skillet. I normally make 1 – 2 eggs per person depending on how hungry we all are. We like Sunny side up, but you can make any type of eggs you like.

To cook the sunnyside up eggs I preheat the pan, add the butter and melt, then the eggs and cover the pan with a lid. I cook them for 2-3 minutes, or until the whites are cooked all the way through.

* If you are making scrambled eggs go ahead and prepare them now and you will cook them in the pan with the potatoes later.

 

Once the potatoes are cooked all the way through Add the tomato and spinach to the skillet. Saute for 1-2 minutes or until the spinach turns a darker green and has wilted some.

 

*If you are making the skillet with scrambled eggs add the eggs to the pan before the cheese and continue to cook as if you were making scrambled eggs by themselves.

Turn off the heat and add the mozzarella cheese. It tastes good with cheddar as well if that is your preference. Mix the cheese in, if the cheese is preshredded it may get a little stringy as you mix it until the cheese is melted.

 

 

Place the potatoes mixture onto a plate or in a bowel. Then place the eggs on top of each serving and enjoy this restaurant quality breakfast from your own kitchen table! 

Spinach and Tomato Skillet
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Breakfast
Cuisine: American
Servings: 4 People
Author: Julie Larson
Ingredients
  • 5 Medium Potatoes
  • 2 Medium Tomatos
  • 2 cups Chopped Spinach
  • 1 tbsp garlic Salt
  • 3-4 tbsp Canola Oil
  • 1 tsp black pepper
  • 1 cup Shredded Mozzarella Cheese
  • 4-8 large eggs
  • 1 tbsp butter
Instructions
  1. Peel and dice the potatoes

  2. In a large skillet heat oil

  3. Add the diced potatoes to the hot pan and season them with garlic salt and pepper

  4. Dice the tomatoes and chop the spinach

  5. Flip the potatoes once the one side is browned. About 5 - 10 minutes

  6. If you are making fried eggs start preparing those now in a separate pan

  7. Once the potatoes are browned and cooked through, about 5 minutes.

  8. Add the tomatoes and the spinach to the pan

  9. Saute tomatoes and spinach until spinach is slightly wilted

  10. Add mozzarella and mix until it is combined

  11. Serve on a plate or in a bowel and then put an egg on top

Recipe Notes

If you want to use scrambled eggs to this recipe you can add the scrambled eggs in after you finish cooking the tomatoes and spinach. Then add the mozzarella and cook until eggs are done.