Ingredients for 4 people
300g potatoes
2 eggs
80g diced pancetta
400g fresh spinach
rosemary
1 all-butter pastry sheet
EVO oil
salt&pepper to taste
Preparation
Boil the potatoes and once cold dice them into 1cm cubes; add some rosemary, salt and pepper and let them rest in the fridge for one night.
the following morning, cook the pancetta in a frying pan and in another pan prepare the spinach with a pinch of salt and very little EVO oil. Drain the spinach and mix with the potatoes and the pancetta. Cover a loaf tin with baking paper and lay over the pastry sheet, then pour in the mix. Add the eggs in the middle and cover with the pastry excess to close the top.
Pre heat the oven at 180c fan and bake for 40-45 minutes.
