Spinach and Potato Bake

Preheat your oven to 180oC (gas mark 4, 350oF)

Boil a kettle-full of water and pour into a saucepan. Repeat for another saucepan.
Add a pinch of salt to the water of one and put this one onto a hob.
Put your slices of potato into the saucepan with the salted water and boil for 5 minutes.

While this boils, add your sinach to the other saucepan of boiling water and boil your spinach for 2 minutes. Drain this off in a colander and squeeze any water out.

Take your sliced potato off the heat (remember to turn the hobs off when you're done!) and drain.

Grease an ovenproof dish (you can do this using butter on a piece of kichten roll) and place half of your sliced potato along the bottom of the dish. cover this layer of potato with the spinach and then half of your mozerella cheese (slice it thinly)

Use the rest of your potato slices on top of this layer of mozerella and then layer the slices of tomato on top. Layer the rest of your mozerella over the tomatoes. Leave this to one side.

In a small bowl, mix together your eggs and cream, season with salt and pepper. Pour this mixture over the contents of your ovenproof dish.

Place the dish into your preheated oven for around 30 minutes.

Crusty bread or salad will go well as a side to this dish!