Potato Gratin with Spinach and Quail Eggs
Serve the potato gratin with spinach and quail eggs slightly chilled with a fresh seasonal salad and why not with a glass of cold cucumber soup for a
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Ingredients
- potatoes - about 2.2 lb (1 kg)
- spinach - 10.5 oz (300 g)
- onion - 1 onion
- garlic - 3 cloves
- olive oil - 4 tbsp. (or oil)
- eggs - 4 pcs.
- white cheese - 7 oz (200 g)
- salt
- black pepper
- thyme
- olive oil - 2 tbsp. for greasing the baking pan
- breadcrumbs - 2 tbsp. for sprinkling the baking pan
- butter - 1.8 oz (50 g)
- quail eggs - 6 pcs.
- parmesan - 1.8 oz (50 g) finely grated
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