Dairy Free
Gluten & Grain Free
Nut Free
Lovely combination of coriander and dill, with the spinach, potato and sweet potato.
Serves: 6
Prep time: 10 mins
Cooking time: 30-40 mins
Ingredients
- 300g sweet potato, peeled and cut into 1cm cubes
- 300g white potato, peeled and cut into 1cm cubes
- 200g baby spinach leaves
- ¼ cup olive oil
- 1 large onion, finely diced
- 10 eggs, lightly beaten with ½ cup water
- 1 tsp pink rock salt
- ¼ tsp ground black pepper
- ¼ cup coriander leaves, finely sliced
- 1 tbsp dill, finely sliced
Method
- Preset oven to 160°C (325°F).
- Heat oil in deep ovenproof pan, on stovetop, to medium high.
- Add onions, and both potatoes and fry, stirring until golden (approx 15 mins)
- Add spinach and stir to combine.
- Add salt, pepper, coriander and dill to egg mixture and pour over the top.
- Place dish in oven, and bake for a further 15-20 minutes, until potatoes are tender.
- Serve hot or cold.
