Spinach and Potato Tart

For the spinach potato tart, preheat the oven to 180 °C grill function (or top heat). Peel the potatoes and grate finely. Chop the spring onion into small pieces.

Heat the sesame oil in a pan and fry the grated potatoes and the spring onion for a few minutes. Meanwhile, wash the baby spinach, cut into noodles and mix with the eggs, finely chopped garlic and salt.

Spread the fried potatoes in the pan so that the bottom is evenly covered. Pour the spinach mixture on top and smooth it out.

Place the pan in the oven and grill under supervision for about 15 minutes. Place the finished tart on a plate and serve sprinkled with some spring onion greens.

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