Florentine potato strata recipe

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15 min


27 min

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


  • Cut the potatoes into 3mm thick slices, put into a saucepan of boiling water and cook for 7 minutes then drain

  • 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

  • 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

  • Continue to layer the potatoes, then vegetables, then finally a layer of potatoes

  • 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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(135 ratings)
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