I am a fan of Elizabeth David who was before my time really and was bringing authentic French and Italian cooking to the UK before I was born. I wasn't that interested in food until I went travelling in Europe and I came back wanting to cook like that. My mum suggested Elizabeth David. This is a bit of an adaptation from one of her recipes.
Ingredients
2 medium baking potatoes
300g fresh spinach leaves (cooked and squeezed dry)
100g tomatoes
A small tin of anchovies in oil
3 tablespoons of grated parmesan cheese
4 beaten eggs
Bake the potatoes in their jackets for 45 mins at 180C. Keep the oven on. Remove the skin from the potato and chop potato into chunks and place in an oven proof dish. Then add half of the tinned anchovies, chopped.
Cover the potatoes and anchovies in the spinach leaves and add a tablespoon of grated parmesan.
Cover with sliced tomatoes and add the rest of the anchovies, chopped plus their oil. Then sprinkle on the rest of the parmesan.
Pour the beaten eggs over the top and bake for 25 minutes until set.
This should be served at room temperature, cut into wedges. I like it with a crispy salad on the side. The original recipe did not have tomatoes but I like that addition.
Ingredients
2 medium baking potatoes
300g fresh spinach leaves (cooked and squeezed dry)
100g tomatoes
A small tin of anchovies in oil
3 tablespoons of grated parmesan cheese
4 beaten eggs
Bake the potatoes in their jackets for 45 mins at 180C. Keep the oven on. Remove the skin from the potato and chop potato into chunks and place in an oven proof dish. Then add half of the tinned anchovies, chopped.
Cover the potatoes and anchovies in the spinach leaves and add a tablespoon of grated parmesan.
Cover with sliced tomatoes and add the rest of the anchovies, chopped plus their oil. Then sprinkle on the rest of the parmesan.
Pour the beaten eggs over the top and bake for 25 minutes until set.
This should be served at room temperature, cut into wedges. I like it with a crispy salad on the side. The original recipe did not have tomatoes but I like that addition.
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