Ingredients
450 g / 1 lb potatoes 3 tbsp olive oil
2 scallions (spring onions), washed and trimmed
1 garlic clove, peeled and finely chopped
6 eggs
225 g / 1/2 lb frozen creamed spinach, thawed
Nutmeg
225 g /1/2 Ib cherry tomatoes, halved Salt and
freshly ground pepper Sprouts and herbs, to garnish
Method : Prep and cook time: 50 min
1
Preheat the oven to 160C (325F / Gas
Mark 3).
2
Peel and wash the potatoes and cut
into about 11/2 cm /1/2 inch cubes.
Cook the diced potatoes in boiling, salted water for about 10 minutes then
drain thoroughly.
3
Heat the olive oil in a skillet and
sweat the scallions (spring onions) and garlic until translucent.
4
Add the potatoes and briefly fry all
together. Transfer the contents of the pan to an ovenproof dish.
5
Whisk the eggs, mix with the thawed
spinach, season with salt, pepper and nutmeg and add the mixture to the dish.
6
Arrange the halved cherry tomatoes
on top and put into the preheated oven for about 30 minutes or until the egg is
set. Cover with foil if it browns too quickly.
7
Take out of the oven, cut into
pieces and serve garnished with bean sprouts and herbs.