Baked potato, ham and egg pie

Ingredients

For 1 serving

• Potatoes200 g
• Cooked ham40 g
• Eggs2
• Reduced-fat milk40 ml
• Parmigiano Reggiano10 g
• Mixed salad greens80 g
• Extra virgin olive oil8 g
• Nutmeg1 pinch
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. Preheat the oven to 190 °C (conventional) and put a small pan of water on the heat. Meanwhile peel the potatoes and slice them very thinly, about 2 mm, with a sharp knife or mandoline.
2. When the water boils, salt it and blanch the potatoes for 3 minutes, until pliable but not breaking; drain and dry them on a tea towel.
3. Grease a small baking dish with a little oil and layer the potatoes and cooked ham alternately, finishing with potatoes.
4. Beat the eggs with the milk, grated Parmigiano Reggiano, a grating of nutmeg, salt and pepper and pour over the bake, pressing lightly so it seeps between the layers.
5. Bake at 190 °C for 25 minutes, until the top is golden and the potatoes are easily pierced with a skewer.
6. Let it rest for 5 minutes so it firms up and cuts neatly. Serve with the mixed salad, washed and dressed with the remaining oil and a pinch of salt.