This a perfect picnic dish, also great for the kids’ lunch boxes. You will need a mandolin to finely slice the potatoes for the case.
Serves, prep time 25 minutes, cooking time 50 minutes
FOR THE CASE
20cm spring sprung cake tin
2 medium potatoes
1 tbsp of butter, at room temperature plus extra to brush
FOR THE FILLING
500g of spinach, rinsed and drained
1/2 cup of water
8 free-range eggs
1 tsp of garlic salt
Zest of a lemon
1 1/2 tsp of cayenne pepper
6 finely sliced spring onions (keeping some to serve)
Salt & pepper
Preheat the oven to 200C, grease the tin base and sides. Wash the potatoes. Set the mandolin blade to 3mm, slice the potatoes then rinse in cold water; allow to drain. Line the base of the tin with the slices, overlapping each one. Then line the sides, again overlapping each slice. Bake in the oven for 20 minutes, keep an eye on the tin as some of the slices will move.
Meanwhile, prepare the filling, rinse and trim the spinach, place in a large glass dish with 1/2 cup of water, cover, and cook in the microwave for three minutes. Once cooked allow to drain, when its cooled squeeze out any excess water. Roughly chop the spinach. Beat the eggs with the lemon zest, garlic salt and cayenne pepper.
Remove the tin from the oven, rearrange any slices that may have moved. Pour in a third of the egg, add a third of the spinach and repeat this process. Give the mixture a gentle stir, bake in the oven for 50 minutes. After 30 minutes, brush the edges of the potato with butter; return to the oven until golden. Once cooked allow to cool, remove from the tin, top with spring onion and serve.