Egg and potato skillet

Ingredients

• Eggs (raw)4 pieces
• Potatoes (raw)400g
• Spinach (raw)150g
• Onions (raw)100g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)100ml

Method

1. Cut 400g potatoes into 1cm cubes and 100g onions into 5mm dice. Heat 15ml olive oil in a deep skillet over medium heat and soften onion for 3 minutes.
2. Add potatoes, 100ml recipe water, 3g salt and 1g black pepper. Bring to a simmer, cover and reduce to medium-low for 12–18 minutes until a fork enters a potato without resistance. If the pan dries while cubes are firm, add a little processing water. Uncover to evaporate any puddle.
3. Wash 150g spinach, cut into 3cm strips and fold into the potatoes over low heat for 2 minutes until wilted. Make evenly spaced wells. Crack 4 pieces eggs into a separate cup one at a time and slide into the wells.
4. Cover and cook gently for 6–10 minutes until both whites and yolks are firm. If the bottom browns before eggs set, lower the heat and add a spoonful of processing water at the side to create steam. Divide the eggs and vegetables evenly; for fractional eggs, beat the scaled amount first and pour into the wells.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.