Fried Potato and Spinach Tart




Rating: 3.3571 / 5.00 (14 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:













Instructions:

For the roasted potato and spinach tart, first blanch (submerge) the spinach briefly in boiling salted water and quench in ice water. Peel and finely chop the garlic, mix with the olive oil and salt and pepper.

Cut the potatoes crosswise into thin slices. In a hot pan, toast the pine nuts briefly and set aside. In the same pan, fry the potato slices in a little oil on both sides.

Grease the prepared jars with a little oil and layer a layer of potatoes (only the bottom for now). Mix the spinach with the garlic olive oil and the pine nuts and raisins and layer over the layer of potatoes. Repeat this process, but finishing off one layer of potatoes with a drizzle of olive oil last.

Close the jars and cook the roasted potato and spinach tart in the oven at 90 °C for 20 minutes.

Preparation Tip:

This recipe for fried potato and spinach tart is enough for 2 REX tumblers of 580 ml each.

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