Serves 6-8
Ingredients:
- 4 medium sized potatoes, peeled
- 200g baby spinach
- 1 x 400g tin Staffords Artichoke Hearts, drained1 clove garlic, minced
- 8 XL free-range eggs
- 125ml cream
- 125ml smooth ricotta
- 1 large bunch spring onions, sliced
- 100g feta cheese
- Sliced chives, for garnish
Fresh rocket / baby leaf salad, for serving
Salt and pepper, to taste
Olive oil, for cooking
Special equipment:
22cm springform tin
Method:
Place potatoes in a small pot with a good pinch of salt and cover with water.
Bring to the boil and cook until tender.
Drain and cool.
When cool enough to handle – slice and set aside.
Place baby spinach in a large colander.
Pour over a freshly boiled kettle of water.
Once the spinach has wilted, force the excess water away from the spinach by pressing it down in the colander with the back of a spoon
Set aside.
Cut artichoke hearts into chunky slices.
Heat a drizzle of olive oil in a frying pan.
Add the artichoke hearts and garlic.
Cook for a minute until fragrant.
Season lightly.
Preheat oven to 200˚C.
Prepare a 22cm springform baking tin.
Line the base with baking paper that comes up the sides to prevent leaking.
Brush the sides with olive oil.
Whisk eggs and cream in a large mixing bowl.
Add the ricotta and mix until smooth.
Season well with salt and pepper.
Mix in the spring onions.
Distribute potatoes, baby spinach and artichokes into the prepared baking tin.
Pour over the egg mixture.
Sprinkle over the feta.
Bake for 25 – 30 minutes, until the top is golden brown and the eggs are set.
Cool on a rack for about 10 minutes.
Remove from the tin gently.
Remove baking paper.
Plate onto a serving platter.
Slice and serve warm with lightly dressed greens.