Cooks playground Potato and salami tart

Potato and salami tart

Serve 4
Ingredients

• 700 g new baby potatoes
olive oil
• 3/4 cup cooked chopped spinach
• 1 medium red onion, sliced
• 2 cloves garlic crushed
• 2 spring onions with tops finely chopped
• 100g finely chopped salami
• 2 tablespoons olive oil
• 5 eggs
• 150 ml cream
• 100 g grated cheddar cheese
• 12 fresh mint leaves, chopped
• 4 tablespoons chopped parsley
• Salt and pepper to taste
• 80 g crumbled feta

Method
Preheat the oven to 200°C
1. Boil the potatoes in salted water until fork tender.

2. Brush a 23 cm diameter springform pan with olive oil.

3. Place the boiled potatoes into the pan, press down on them firmly and press them on bottom and up the sides to form a shell to hold the filling, brush with olive oil
4. Bake for 18 minutes to set the shell

5. Sauté the spinach and onion, and garlic and spring onions in a pan, season with salt and pepper.

6. Whisk together the eggs, cream, grated cheese, mint, salt, and pepper.

7. Spread the spinach mixture over the potato crust, top with salami, then pour the egg mixture slowly onto the top.

8. Crumble the feta cheese over it and bake the tart for about 25 to 30 minutes or until the filling is set.

9. Cool for 10 minutes before carefully removing the springform pan.

10. Serve with a delicious mixed salad.