Another Lockdown Lunch that happened by chance when I realised that I had a bag of baby spinach leaves that was starting to go off. So after washing and picking out some icky leaves I was left with about 3/4 of a bag, but that turned out to be plenty for what I had in mind. It also gave me a chance to break out the mandolin I’d bought back in September 2017, which only occurred to me because in a fit of cleaning  a couple of weeks ago I took it out of its box and ran it through the dishwasher. So it was all ready to go.

And well… OMG. There is no going back. I used it to thinly slice the potatoes and onions (no more tears!) and was actually way too excited about this, to be honest. But that’s fine, because during these long cloistered days I gotta get my thrills however and whenever. Anyhow, it’s a really easy recipe and you can play around with the ingredients, and amounts. The main thing is to bake the ingredients separately adding layers so that the potatoes cook through but are also a bit crispy.

Ingredients and instructions below…
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