Potato, Spinach & Bacon Ricotta Bake
This is a perfect brunch/lunch meal and also really easy to pre-make and take with you to work or on a picnic.
Serves 6-8
Ingredients
- 3 medium-large potatoes (peeled and sliced thinly)
- 8 streaky bacon rashers
- 250g ricotta cheese
- 40 g grated parmesan
- 100 ml milk
- 125 ml cream
- 4 eggs
- 2 tablespoon chopped flat-leaf parsley
- Tsp paprika
- 2 handfuls of spinach
Method
- Preheat oven to 170C
- Grease a square baking tin medium size
- Mix the ricotta, milk, paprika and 20g parmesan
- Use half the sliced potatoes and arrange at base of the tin
- Put 4 of the streaky bacon lengthways
- Use half the ricotta mix and spread over evenly
- Layer ½ the spinach on top
- Repeat again, potatoes, ricotta mix, bacon and spinach
- Mix eggs and cream and season with salt and pepper
- Pour in egg mixture
- Cover and cook for 40 min
- Take off the cover and cook for a further 15 min until golden
- Leave sit for 5-10 min to cool slightly.
- Cut into squares and serve with a green salad
Delicious!
