Small potato casserole

Ingredients for 1 servings:

• 2 potatoes
• 100 g spinach, fresh
• 1 large tomato(s)
• 1 small onion(s)
• 1 clove(s) garlic
• 1 shot of milk
• salt and pepper
• chili powder
• Cheese for topping, e.g., mozzarella
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with spinach and tomatoes

Preheat the oven to 200 degrees Celsius (top/bottom heat). Cook the potatoes in salted water. You can slice them beforehand to cook them faster. While the potatoes are cooking, dice the onion and garlic, and the tomato into medium-sized cubes. Roughly chop the spinach. Fry the onion and garlic in a pan with a little oil. When they are translucent, add the tomato. Fry briefly, then add the fresh, washed spinach to the pan. Cover the pan so that the condensed water also cooks the spinach. When the spinach has shriveled, open the lid and season the vegetables with salt, pepper, and, if you like, chili powder. Nutmeg also goes well with it. If the vegetables in the pan become too dry, reduce the heat and add a little milk to create a sauce. Drain the potatoes occasionally and place them in a small casserole dish. Now pour the vegetables and the liquid over the potatoes. Sprinkle your cheese on top; I used fresh mozzarella. Place the casserole in the oven for about 15 minutes, until the cheese is browned.