Ingredients

• 4 small potatoes, cooked
• 5 eggs
• 4 tablespoons heavy cream 30%
• 100 g feta, goat or brie cheese
• 2 tablespoons chopped chives
• handful spinach
• 1 tablespoon butter
• optionally: pinch of hot paprika powder

Preparation

1. Cut the cooked potatoes into pieces and - if you wish - lightly fry them in fat. Place the browned potatoes in a buttered baking dish (or low baking dish or baking pan) about 20 cm diameter. Preheat oven to 170 degrees C.
2. Crack eggs into a bowl, beat them with a fork, add cream, cut into small and thin slices cheese, chives, season with sea salt, freshly ground pepper and optionally hot paprika and mix. Add rinsed and dried spinach and mix everything.
3. Pour the egg mixture over the potatoes, spread the ingredients in an even layer, lightly pressing the spinach into the egg mixture so it doesn't protrude too much above the casserole level. Spread small butter shards on top and place in the oven.
4. Bake for approximately 17-20 minutes or shorter, until the mass sets (this depends on the size of the dish and how the mass spreads in it).