• 3 potatoes, peeled and sliced
  • 50g butter
  • 1 onion, halved and sliced
  • 250g spinach, excess water squeezed out and chopped
  • 6 eggs
  • 142ml pot double cream
  • or other small leaves to decorate cress


  • STEP 1

    Cook the potatoes in boiling water for 5 minutes or until just tender.

  • STEP 2

    Heat the butter in a large ovenproof non-stick frying pan. Soften the onion, then add the potatoes and spinach and stir.

  • STEP 3

    Whisk the eggs with the cream, then add to the pan and stir again. Season.

  • STEP 4

    Leave on the heat until set and gently browned on the bottom, then slide under a hot grill until set. Turn out and cool.

  • STEP 5

    Cut into bite-sized squares or triangles to serve.


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