Florentine potato strata

(41 ratings)
Florentine potato strata
Florentine potato strata
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

This Italian-style dish is a perfect side for a light, Mediterranean meal.


  • Ingredients
  • 1.3kg (3lb) large British potatoes, peeled
  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 red pepper, seeded and thinly sliced
  • 2 cloves garlic, crushed
  • 250g (9oz) baby leaf spinach
  • 3 tomatoes, sliced
  • 4 eggs, beaten
  • 25g (1oz) Parmesan cheese, grated


  1. Cut the potatoes into 3mm thick slices, put into a saucepan of boiling water and cook for 7 minutes then drain
  2. Meanwhile, heat the oil in a large deep frying pan, add the onion, red pepper and garlic and fry over a medium heat for 5 minutes. Increase the heat to high and add the spinach. Allow the spinach to wilt down folding it over with the other ingredients, this will take 2-3 minutes
  3. Lightly grease an ovenproof dish approx 2-litre capacity and arrange a quarter of the potato slices on the bottom, then spoon over half the vegetable mixture. Place another quarter of the potatoes on top. Place the tomatoes over the potatoes
  4. Continue to layer the potatoes, then vegetables, then finally a layer of potatoes
  5. Season the eggs and pour evenly over the potatoes, when it has sunk in, scatter over the cheese. Bake in a pre heated oven 190c/375f/Gas 5 for 20 minutes until golden on top

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