Potato Casserole with Leek, Spinach and Tomatoes (vegetarian)

Ingredients

• 800 g waxy potatoes
• 2 stalks leeks
• 2 onions
• 3 handfuls fresh spinach leaves
• 3 tbsp Rapeseed oil
• 1 tbsp chopped parsley
• Salt
• Pepper (freshly ground)
• 1 tsp nutmeg (freshly grated)
• 3 eggs
• 200 ml milk
• 6 tomatoes
• 2 mozzarella balls (125 g each)

Instructions

1. 1.

   Peel the potatoes, cut into small cubes and cook in boiling salted water for about 10 minutes. Drain in a sieve and let cool. Meanwhile clean the leeks, slice into rings and rinse thoroughly in a sieve. Boil in salted water for 3-4 minutes, then drain. Peel and dice the onions; wash the spinach leaves, cut stems, rinse and drain.

2. 2.

   Preheat the oven to 180 °C fan. Heat rapeseed oil in a large pan and sauté the onions until translucent. Add the spinach and stir until it wilts. Add the potatoes and leeks, mix well, season with salt, pepper and nutmeg. Spread into a baking dish. Whisk the eggs with milk, taste and pour over the mixture.

3. 3.

   Wash the tomatoes. Drain the mozzarella. Slice the tomatoes and mozzarella. Arrange tomato slices over the potato-leek mixture and top with mozzarella slices. Bake in the oven for about 35 minutes until golden.

4. 4.