Crispy Pasta and Cheese Pan with Tomatoes and Spinach
Leftover pasta turns into a crispy cheese-and-pasta fritter pan with tomatoes and fresh spinach. A quick, filling dish that transforms leftovers into something new.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 200 g cooked pasta (leftover)
- 2 pc eggs
- 50 g Gouda, grated
- 150 g cherry tomatoes, halved
- 80 g young spinach
- 0.5 pc red onion, finely diced
- 1 pc garlic clove, finely chopped
- 1 tbsp olive oil
- salt
- pepper
- tsp sweet paprika powder
Method
- Sauté the onion and garlic in olive oil in a non-stick pan over medium heat until translucent.
- Add the pasta and fry for 3 to 4 minutes, stirring, until it takes on a light color.
- Stir in the cherry tomatoes and spinach, season with salt, pepper and paprika powder, and let everything wilt.
- Beat the eggs, mix them with the Gouda and pour over the pan. Cover and let set over low heat for about 5 minutes.
- Flip the whole thing using a plate or briefly broil under the grill until the surface is golden brown, then serve in pieces.