Dairy Free

Gluten & Grain Free

Nut Free

Lovely combination of coriander and dill, with the spinach, potato and sweet potato.

Serves: 6

Prep time: 10 mins

Cooking time: 30-40 mins


  • 300g sweet potato, peeled and cut into 1cm cubes
  • 300g white potato, peeled and cut into 1cm cubes
  • 200g baby spinach leaves
  • ¼ cup olive oil
  • 1 large onion, finely diced
  • 10 eggs, lightly beaten with ½ cup water
  • 1 tsp pink rock salt
  • ¼ tsp ground black pepper
  • ¼ cup coriander leaves, finely sliced
  • 1 tbsp dill, finely sliced


  • Preset oven to 160°C (325°F).
  • Heat oil in deep ovenproof pan, on stovetop, to medium high.
  • Add onions, and both potatoes and fry, stirring until golden (approx 15 mins)
  • Add spinach and stir to combine.
  • Add salt, pepper, coriander and dill to egg mixture and pour over the top.
  • Place dish in oven, and bake for a further 15-20 minutes, until potatoes are tender.
  • Serve hot or cold.



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