Potato Cake with Spinach and Tomatoes

Ingredients

• 1 kg fresh spinach
• Salt
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 4 eggs
• 400 g Low-fat quark
• 100 g whipping cream
• Pepper
• nutmeg
• 150 g tomatoes (3–4 small)
• 500 g cooked potatoes

Instructions

1. 1.

   Clean, wash and drain the spinach. Place it in a large pot of lightly salted boiling water and let it wilt with occasional stirring until it collapses; then drain, shock in cold water, and squeeze out excess moisture. Pat dry and roughly chop.

2. 2.

   Peel and finely dice the onion and garlic. Melt some butter in a pan, sauté the onion and garlic over medium heat, remove from heat and let cool slightly.

3. 3.

   Beat the eggs with quark, cream, spinach, onions, and garlic; season with salt, pepper, and nutmeg.

4. 4.

   Wash the tomatoes, pat dry, and slice into rounds.

5. 5.

   Peel the potatoes and cut them into thicker slices. Grease a deep baking tray with remaining butter, arrange the potato slices on it, pour the spinach-quark mixture over them, and top with tomato slices. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 3–4) for about 35 minutes.