Potatoes and spinach tarts

Collect the potatoes in a pot, cover them with water, add salt and cook for 35-40 minutes after boiling or until they are soft when pierced with a toothpick. Do not let them overcook, if you aren’t sure about the cooking remove them from the stove still a bit hard on the outside, and they will continue to cook by inertia. Drain them and let them cool gently to room temperature. Don’t run them under cold water because they will break. Or do as I do, collect them in a bowl after washing them, pour half a glass of water and cover with cling film tightly. Microwave at 750w for 17 minutes, then bake and let cool for a few minutes before mashing with a potato masher.

Add salt, pepper, an egg, grated cheese and breadcrumbs, mix together to obtain a smooth and workable mixture (you may need to add more breadcrumbs) and with lightly greased hands form balls of about 150g (5 oz)

Peel and chop the onion, let it wilt in a good drizzle of oil and add the spinach (already cleaned and drained). Season with salt and cook until soft.

Shape the balls into a hollow that can hold the filling and fill them with some cheese, spinach and a little more of cheese (I recommend cutting the spinach a little before distributing them on the cakes, it will be more convenient to eat them).

Pour a drizzle of oil over the top, sprinkle with breadcrumbs, and bake in a static oven at 200°C (400° F) for 15-20 minutes, or until the surface has browned. Don’t cook for much longer, as they will break.
Bake and let cool 5-6 minutes before serving, they should be enjoyed hot and stringy.
If you need to prepare them ahead of time, you can assemble the cakes a few hours in advance and store them in the fridge covered with cling film until you cook them and bring them to the table