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Recipe by olive magazine

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1. Cook the potatoes in boiling water for 5 minutes or until just tender.
2. Heat the butter in a large ovenproof non- stick frying pan. Soften the onion, then add the potatoes and spinach and stir.
3. Whisk the eggs with the cream, then add to the pan and stir again. Season.
4. Leave on the heat until set and gently browned on the bottom, then slide under a hot grill until set. turn out and cool.
5. Cut into bite-sized squares or triangles to serve.

per canapé

65 kcalories, protein 2.1g, carbohydrate 2.3g, fat 5.4 g, saturated fat 2.7g, fibre 0.4g, salt 0.15 g

Latest comments and suggestions

• Shalashaska

  13 December 2008

  Shalashaska rated and commented on this recipe

  

  I's hard to tell when the bottom is browned unless you have a see-through pan... I burned mine a little but it was still ok.

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• twinklyfairylight

  01 June 2009

  twinklyfairylight rated and commented on this recipe

  

  Bit of a faf for appetisers that aren't particularly flavoursome.

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• nicbow

  30 June 2009

  nicbow commented on this recipe

  Easier way to do this - and added flavour! slice left over new potatoes (or tinned work just as well!!) whisk eggs with cream and seasoning and pour into a square tin to cook in the oven - no checking to see if bottom is browned!! Add other ingredients like chopped spring onions, bacon, mushrooms, peppers, cheese (goats cheese goes great with broad beans!) - anything you like! Basically this is just a quiche without pastry! Have been cooking my version with all of the listed ingredients for years and it always goes down well at parties!

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http://www.bbcgoodfood.com/recipes/8798/

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Ingredients

• 3 potatoes , peeled and sliced
• 50g butter
• 1 onion , halved and sliced
• 250g spinach , steamed, excess water squeezed out and chopped
• 6 eggs
• 142ml pot double cream
• cress or other small leaves to decorate

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Difficulty and servings

Makes 30

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 3 potatoes , peeled and sliced
• 50g butter
• 1 onion , halved and sliced
• 250g spinach , steamed, excess water squeezed out and chopped
• 6 eggs
• 142ml pot double cream
• cress or other small leaves to decorate

per canapé

65 kcalories, protein 2.1g, carbohydrate 2.3g, fat 5.4 g, saturated fat 2.7g, fibre 0.4g, salt 0.15 g

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