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Peel and grate the potatoes, then squeeze out any excess water.
In a large pan, heat a little vegetable oil and sauté the chopped onion until softened.
Add the spinach to the pan and cook until wilted. Set aside to cool slightly.
In a large bowl, mix the grated potatoes, sautéed spinach and onions, ricotta cheese, eggs, and seasonings (salt, paprika, Pravana herbs, and pepper). Stir well until everything is evenly combined.
Preheat your oven to 180°C (350°F). Grease a muffin tin with vegetable oil.
Spoon the mixture into the muffin tin, filling each cup almost to the top.
Sprinkle grated mozzarella cheese over the top of each muffin.
Bake in the preheated oven for 25-30 minutes, or until the muffins are golden and cooked through.
Let the muffins cool for a few minutes before serving.
Serving and storage tips:
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