Spinach and Potato Tian

The recipe below has been adapted from the book „Is There a Nutmeg in the House?” by Elizabeth David.

Serves 4-6:

• 500 g of spinach leaves (weight after removing the stalks)
• 350-400 of potatoes, preferably of the same size
• 2 large garlic loves, peeled and chopped
• 8 anchovy fillets in oil, drained and chopped
• 6-7 eggs, depending on the size
• 150 g of coarsely grated cheese like sweet and spicy Comté (you could used Cheddar or Gouda)
• 4 tablespoons of olive oil
• salt
• pepper

First boil the potatoes (in salted water) in their skins and let them cool. Next peel and cut them into cubes. Put them into a round baking dish, 20 cm in diameter and about 5 cm high, with some olive oil (about 2 tablespoons), season with some salt and pepper and toss with the chopped garlic. Place the dish into the preheated oven (150-160C, non fan) and keep until needed whilst you are preparing the rest of the dish.

It is important when making a tian to keep the vegetables warm (or hot) when they are mixed with the eggs.

Wash the spinach leaves. Place them in a pot and cook as it is, just with the water that clings to the leaves. Don’t put any lid on allowing the water to boil off. Once the spinach leaves have wilted, put them in a colander to drain. Squeeze very thoroughly the excess water with your hands as soon as they are easy to handle and chop roughly.

In a large bowl beat the eggs. Add the chopped spinach, anchovies, grated cheese, season with some salt and pepper and mix well. Now add the warm potatoes and garlic to the mixture and give everything a good stir.

Set the oven temperature to 190 C (non fan).

Pour the rest of the oil into the same baking dish and transfer the egg, spinach and potato mixture back into the dish.

Bake for 30 minutes until well risen and golden in colour.

Cut and serve the tian once it has cooled down enough. It’s also a perfect dish to take along on a picnic.