The Spinach tagine is nothing like the Moroccan tagine. It could be called “frittata” depending on the region, this very popular dish whose base consists of eggs and cheese. Today is the spinach Tagine packed with fibres, nutrients and vitamins.
- 1 lb or 5 Ground beef meatball
- 1 1/2 lb of spinach
- 2 Cups of grated cheese
- 6 large eggs
- 3 cheese triangles
- 2 tablespoons of crème fraîche
- 2 Finely chopped onions
- 4 cloves of clogged garlic
- 3 potatoes cut into thin strips
- 2 knobs of butter about 1/2 cup
- 1 Pinch of salt
- 1 Pinch of pepper
- 1 Pinch of nutmeg
- Fry the potato slices in oil; then let drain and set it aside
- In a skillet, brown the onion and the garlic in the butter
- Add the spinach, then mix very well and continue cooking for about 10 minutes.
- Remove off the heat; then add the crème fraîche, the eggs and the cheese, then season with the salt
- Season pepper, nutmeg
- Garnish the edge and bottom of the mold with the potato slices
- Pour in the spinach mixture, arrange the meatballs, fold the potatoes
- Bake for about 30 minutes, or until the filling is firm.
- Remove the Tagine from the oven and let it cool for about 5 minutes
- Slice the Tagine, then serve and enjoy it