Spinach and tomato gratin with mozzarella

Name: Spinach and tomato gratin with mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 medium-sized potatoes (about 150 g); 300 g leaf spinach (fresh or frozen); 1 small onion; 1 Garlic clove; 1/2 tsp (3 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 medium-sized tomatoes; 50 g (9 g fat) low-fat mozzarella

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 medium-sized potatoes (about 150 g)
300 g leaf spinach (fresh or frozen)
1 small onion
1 Garlic clove
1/2 tsp (3 g) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 medium-sized tomatoes
50 g (9 g fat) low-fat mozzarella

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Clean the spinach and wash or defrost it. Peel and finely dice onion and garlic
2
Fry the onion and garlic in hot oil until transparent. Add the spinach and let it collapse. Season to taste with salt, pepper and nutmeg. Pour into a flat ovenproof dish
3
Quench and peel the potatoes. Wash the tomatoes. Cut the potatoes, tomatoes and mozzarella into thin slices and spread on the spinach
4
Bake everything in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 10-15 minutes