Ingredients
- 4 mediumpotatoes, peeled
- 200 gbaby spinach
- 1 x 400 g tinStaffords Artichoke Hearts, drained
- 1 clovegarlic, minced
- 8 XLfree-range eggs
- 125 mlcream
- 125 mlsmooth ricotta
- 1 large bunchspring onions, sliced
- 100 gfeta cheese
- To garnishsliced chives
- To servefresh rocket / baby leaf salad
- To tastesalt and pepper
- For cookingolive oil
- 122 cm springform tin (special equipment)
Made with Staffords
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Method
Place the potatoes in a small pot with a good pinch of salt, cover with water, bring to the boil and cook until tender. Drain, cool, then slice and set aside.
Place the baby spinach in a large colander and pour over freshly boiled water from the kettle. Once wilted, press down with the back of a spoon to force out the excess water. Set aside.
Cut the artichoke hearts into chunky slices. Heat a drizzle of olive oil in a frying pan, add the artichokes and garlic and cook for a minute until fragrant. Season lightly.
Preheat the oven to 200°C. Line the base of a 22 cm springform tin with baking paper that comes up the sides to prevent leaking, and brush the sides with olive oil.
Whisk the eggs and cream in a large bowl, add the ricotta and mix until smooth. Season well with salt and pepper and mix in the spring onions.
Distribute the potatoes, spinach and artichokes in the prepared tin, pour over the egg mixture and 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.
Gently remove from the tin, peel off the baking paper and plate onto a serving platter. Slice and serve warm with lightly dressed greens and sliced chives.
