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Ingredients
For 4 people
4 waxy potatoes, scrubbed
2 onions, finely sliced
1 300g bag of spinach – washed
8 free-range eggs
1 clove garlic, finely chopped
1 tspn grated nutmeg
Maldon salt and pepper
50g goat’s cheese, crumbled
(optional)
Olive oil
Preparation: 20 minutes
Cooking time: 25-30 minutes
1. Pre-heat the oven to 180°C. Grease a muffin tray with oil. Place the potatoes in a pan of boiling water and parboil until a knife just goes through them. Allow to steam dry. Once cool, slice thinly.
2. Wilt the spinach in a pan with a dash of water, squeezing out any excess water. Sauté the onion in a little olive oil.
3. Combine the onion, spinach and potatoes. Season and add the nutmeg. If using, crumble in the goat’s cheese. Pour the mixture into the muffin trays.
4. Whisk the eggs and pour over the potato mixture.
5. Cook on the lower shelf of the oven at 180°C for 25-30 minutes, until set in the middle. Allow to cool slightly before serving. Lovely served with a green salad for a simple lunch or supper.
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