How to make
Wash the potatoes well and put them to boil in salted water without peeling them - until ready for 20-25 minutes.
Finely chop an onion and a few cloves of garlic.
Heat olive oil or oil and stew the onion for a few minutes first, while stirring.
Then add the garlic and strained spinach. I used baby spinach so I didn't cut it beforehand.
Stew the spinach briefly as well, then leave it to cool.
During this time, peel the potatoes and mash them with a potato press. Don't puree them. Larger pieces should remain.
Add the spinach, eggs and all of the spices to the potatoes, as well as salt (by taste).
Stir the mixture, then add the eggs and coarsely crumbled white cheese.
Grease a baking pan with olive oil or oil and sprinkle it with breadcrumbs.
Pour the gratin mixture and level it out.
Make small indentations in which you will later put the quail eggs.
Dice the butter and spread it over the potato mixture.
Put it to bake in a heated oven at 390°F (200°C) for 25 minutes.
Then remove it from the oven, sprinkle it with finely grated Parmesan cheese and place an egg in each nest.
Place it back into the oven for another 5 minutes.
Serve the potato gratin with spinach and quail eggs slightly chilled with a fresh seasonal salad, or why not with a glass of cold cucumber soup for a light lunch or dinner.
Enjoy your meal!
