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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 4 tablespoons olive oil
- 6 medium potatoes peeled and thinly sliced
- 1 onion large, peeled and thinly sliced
- 2 cloves garlic chopped
- 3 1/2 ounces spinach washed and shredded, thick stalks removed
- 1 tablespoon parsley chopped
- 1 3/4 ounces sun dried tomatoes chopped
- 8 medium eggs lightly beaten
- 4 tablespoons milk
- 3 1/2 ounces ricotta cheese drained
- mixed greens to serve
Method
- Preheat oven to 350°F. Grease a 7 x 11 inch baking dish. Heat 1 tbsp oil in a frying pan. Fry the potatoes in three batches for 1 minute each side until light golden, adding a little extra oil when needed.
- Heat the remaining oil in a clean frying pan. Add the onion and garlic. Cook for 3-4 minutes, until softened. Add spinach, parsley and sun-dried tomatoes. Cook for 1 minute.
- Mix potatoes with shredded spinach and sun-dried tomato mixture. Transfer to prepared baking dish. Mix together the eggs and milk, season well and pour over the potatoes. Spoon the ricotta over top. Bake for 35 minutes or until set. Serve warm or cold, cut into wedges, with mixed greens.
