Spinach and potato mounds

Recipe from: 7/8/1993 12:00:00 AM
Ingredients 11
Servings 1
Minutes ± 45 min


Serving Change
  • 2
    onions, sliced into rings
  • oil
  • 2
    bunches spinach, well-rinsed
  • 3
    tomatoes, skinned and chopped
  • salt and pepper to taste
  • pinch nutmeg
  • pinch sugar
  • 6
  • 30
  • 2
    eggs, beaten
  • 100
    Cheddar cheese, grated


± 45 min
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish. Sauté the onion in a little oil until soft. Strip the spinach leaves from the stems and shred the leaves. Sauté with the onion in the oil until soft. Add the chopped tomato and simmer until the tomatoes are soft. Season to taste with salt and pepper, nutmeg and sugar. Turn into the ovenproof dish. Boil the potatoes until soft, remove the skins and mash well with a potato masher. Add the butter, beaten eggs and three quarters of the grated cheese. Mix well. Season with salt and pepper if necessary and add a pinch of nutmeg. Spoon mounds of the mashed potato on top of the spinach and sprinkle with the remaining cheese. Bake for about 20-30 minutes or until the dish is heated through and the cheese has melted. Serves 4-6.

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