Name: Savoury tartlets
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 4 eggs; 2 cup milk; 1 onion finely chopped; 2 tomatoes finely chopped; 1 bacon thinly sliced; 2 cup cheese grated; salt and freshly ground black pepper; 4 corn flour; 2 tsp Baking powder; dried parsley or oregano; olive oil and butter for frying; 1 onion small, thinly sliced; 1 tomatoes medium, chopped; chilli powder or chilli; 1 spinach

Recipe Disclaimer

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Ingredients (15)

Tartlets:

4	eggs
2 cup	milk
1	onion — finely chopped
2	tomatoes — finely chopped
1	bacon — thinly sliced
2 cup	cheese — grated
	salt and freshly ground black pepper
4	corn flour
2 tsp	Baking powder
	dried parsley — or oregano

Wilted spinach:

	olive oil — and butter for frying
1	onion — small, thinly sliced
1	tomatoes — medium, chopped
	chilli powder — or chilli
1	spinach

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Method:

Tartlets:
Beat the eggs and milk together well.
Stir in the other ingredients very well, adding the baking powder last.
Divide evenly between 24 well-greased muffin tins (or pour into a greased pie dish), be careful not to overfill the muffin tins.
Sprinkle with herbs.
Bake at 180°C for about 30 minutes, until golden-brown and set.

Serve over wilted spinach:
Heat the butter and oil in a pot until bubbling.
Add the onions and fry until soft.
Add the tomatoes, cook until softened.
Stir in the chili powder and mix well.
Tear up the spinach leaves, drop them into the pot and stir into the onion mixture.
Allow them to wilt down and blend with the tomatoes and onions, then turn off the heat, so that the spinach stays bright green.

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