Why You’ll Love It:
Crispy potato crust, savoury salami, and a creamy, cheesy filling kissed with herbs and garlic. It’s a frittata–tart hybrid with serious brunch energy.
Ingredients
For the crust:
- 700 grams baby potatoes (new potatoes), scrubbed
- Olive oil, for brushing
- Salt, for boiling
For the filling:
- ¾ cup cooked spinach, chopped and squeezed dry
- 1 medium red onion, sliced
- 2 cloves garlic, crushed
- 2 spring onions (with tops), finely chopped
- 100 grams salami, finely chopped
- 2 tablespoons olive oil
- 5 large eggs
- 150 millilitres cream
- 100 grams cheddar cheese, grated
- 80 grams feta cheese, crumbled
- 12 mint leaves, finely chopped
- 4 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 200°C (fan 180°C).
- Boil the potatoes in salted water until just fork-tender. Drain and cool slightly.
- Grease a 23 cm springform tin with olive oil. Halve or slice the potatoes and press them into the base and sides of the tin to form a rustic “crust.” Press firmly with a spatula or the bottom of a glass. Brush with olive oil.
- Bake the crust for 18 minutes to set it.
- Meanwhile, prepare the filling:
Heat olive oil in a pan and gently sauté the onion, garlic, spring onions, and spinach until softened and fragrant. Season with salt and pepper. Cool slightly.
In a bowl, whisk together the eggs, cream, grated cheddar, chopped mint, and parsley. Season with salt and pepper.- Layer the tart:Spread the spinach mixture evenly over the baked potato crust.
- Sprinkle over the chopped salami.
- Pour the egg mixture gently over everything.
- Crumble the feta on top.
- Bake for 25–30 minutes, or until the filling is puffed and set, with golden edges.
- Cool for 10 minutes, then carefully release from the springform pan.
- Serve warm or at room temp, with a large interesting salad
