These pancakes have it all: delicious, easy to prepare, with a veggie serving and as good for a warming dinner or a filling weekend breakfast. The beauty of baking pancakes is you don't need to soak them in fat, the effort and dishes required are minimal and all the pancakes can be made at once. Let's not forget the most important: their texture, crispy on the outside and melting on the inside, ultimately remains their biggest asset.
Fried eggs on baked potato, Swiss gruyère and spinach pancakes
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Recipe by: Anne-Laure at Tasty Diaries Busy:20 min, Total prep time: 35 min Serves: 4 to 6 |
Preheat the oven to 200 degrees C.
Heat a bit of olive oil in a non-stick frying pan, add the spinach leaves and cook for 1 to 2 minutes until all the leaves are wilted. Transfer to the colander and press the juices out of the spinach.
Mix the potatoes, cooked spinach and cheese together with freshly ground pepper (no need to add salt as the cheese brings enough of it)
Spoon heaped tablespoons of the mix and drop them onto an oven tray lined with greaseproof paper. Shape each tablespoon into a flat round 1 to 2 cm thick. Repeat until the mixture is used up. You should obtain between 10 and 12 pancakes, spread on 2 oven trays.
Brush a bit of olive oil on the top of each pancake and bake for 15-20 minutes or until the pancakes are nicely browned.
Serve with fried or poached (less caloric) eggs and a green salad.
Wash, peel and grate the potatoes using the larger holes of your grater. Place them in a colander and press their juice out with the palm of your hand. Transfer to a mixing bowl.
Preheat the oven to 200 degrees C.
Heat a bit of olive oil in a non-stick frying pan, add the spinach leaves and cook for 1 to 2 minutes until all the leaves are wilted. Transfer to the colander and press the juices out of the spinach.
Mix the potatoes, cooked spinach and cheese together with freshly ground pepper (no need to add salt as the cheese brings enough of it)
Spoon heaped tablespoons of the mix and drop them onto an oven tray lined with greaseproof paper. Shape each tablespoon into a flat round 1 to 2 cm thick. Repeat until the mixture is used up. You should obtain between 10 and 12 pancakes, spread on 2 oven trays.
Brush a bit of olive oil on the top of each pancake and bake for 15-20 minutes or until the pancakes are nicely browned.
Serve with fried or poached (less caloric) eggs and a green salad.
You can also use leftover cooked vegetables instead of spinach in these pancakes, such as chopped broccoli or carrots.
Ingredients
800 g potatoes, not too floury (Charlotte is great)
120 g Swiss gruyère
250 g baby spinach leaves
4 eggs
A bit of olive oil
Salt and pepper
800 g potatoes, not too floury (Charlotte is great)
120 g Swiss gruyère
250 g baby spinach leaves
4 eggs
A bit of olive oil
Salt and pepper
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