Ingredients
- 250 g Potatoes - (diced and skin left on)
- 1 Leek - (thinly sliced)
- 2 Bell Peppers - (cut into rounds)
- 200 g Fresh Spinach
- 8 Large Eggs
- 250 ml Double Cream
- 1 TSP Smoked Paprika
- 100 g Cheddar - (grated)
- 165 g Tinned Sweetcorn - (drained weight)
- 415 g Tin of Heinz Beanz
- Small Bunc Flat Leaf Parsley - (chopped)
Instructions
-
Preheat oven to 230°C/210°C fan
-
Blanch potatoes in a pan of hot boiling water for 6 minutes, drain and set aside.
-
Pan fry leeks and sweet peppers for 2-3 minutes and set aside.
-
In another pan pour hot water over the spinach and allow it to wilt for a minute or two, drain and set aside, squeezing out any excess water.
-
Using a large bowl mix together the eggs, cream, smoked paprika and some salt and pepper, then add in the leeks, cheese and sweetcorn and combine again.
-
Grease a medium sized ovenproof dish – or use greaseproof paper to line it – and pour the egg mixture in.
-
Top the egg mixture with the potatoes and spinach, then add generous dollops of Heinz Beanz until the can is used up.
-
Place in the oven to bake for 35-40 minutes until golden brown (cover the edges with foil if they start to brown earlier). Delicious with a side salad.
