Can be cooked ahead and reheated. Seed the chilli if preferred.
Ingredients
| 400g | small new potatoes |
| 200g | baby spinach |
| 1 Tbsp | canola oil |
| 1 | onion, halved and thinly sliced |
| 2 cloves | garlic, crushed |
| 1 tsp | ground coriander |
| 1 tsp | cumin |
| 1 tsp | turmeric |
| 1 | green chilli, diced |
| 3 | large tomatoes, roughly chopped |
| Salt and pepper | to taste |
| 4 | large eggs |
| 3/4 cup | cream |
| 3/4 cup | milk |
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Directions
- Slice the potatoes into 5mm-thick rounds. Boil until just tender. Drain and leave to steam-dry. Rinse the spinach then microwave until limp.
- Preheat the oven to 160°C. Lightly oil a 26cm flan dish about 5cm deep.
- Heat the oil in a non-stick frying pan. Sauté the onion until softened. Stir in the garlic, spices, chilli and cook for 1 minute. Add the tomatoes and spinach. Season. Cook for 3 minutes.
- Lightly beat the eggs, cream and milk together. Season.
- Place a layer of potatoes on the base of the flan dish. Sprinkle with half the spice mixture. Repeat the layers. Pour the egg combo over the top. Use a fork to lift the veggies to ensure the egg mixture runs through them.
- Bake for about 50 minutes until the egg in the centre is just set. Stand for 5 minutes before serving.
