Potato, Salami and Spinach Casserole







A recipe allowed in a diet.

Could you ever refuse a potato casserole? If you’re not sure, think about these toppings: lovely baby spinach cooked in butter, spicy salami and parmesan, everything completed with sunny-side up eggs. What else can you ask for a nice dinner?

Nutritional Chart

Calories: 941 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 92 g
  • 44 g
  • 56 g

Ingredients Needed for Potato, Salami and Spinach Casserole

1 tablespoon butter
1 garlic clove
3.5 ounces of baby spinach
½ cup heavy cream
4 potatoes
vegetable oil
½ cup parmesan, grated
10 salamis slices
2 eggs

How to Make Potato, Salami and Spinach Casserole

  1. Put water in a large saucepan and bring it to a boil. Boil the potatoes skin-on, until the flesh is soft enough. Drain, and let the potatoes cool, then peel them. Set aside.
  2. Preheat the oven to 350 degrees F/175 degrees C.
  3. Melt the butter in a skillet, on medium heat.
  4. Slice the garlic clove and add it to the skillet, mix to flavor the butter.
  5. Add the baby spinach to the skillet and stir a few times, until it starts to break apart.
  6. Add the heavy cream and continue cooking until spinach is soft.
  7. Cut the potatoes into 0.3-inch/7 mm thick slices.
  8. Lay the potato slices in a baking tray, then drizzle vegetable oil on them, and season with salt and pepper.
  9. Sprinkle 1/4 cup (35 grams) of parmesan on the potatoes, lay the salami slices all over the casserole, then spread the spinach mixture.
  10. Crack the eggs and use them to top the casserole, then sprinkle the remaining parmesan on them.
  11. Bake for 20 minutes.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top