Eatwell Farmhouse Kitchen Serves 4 to 6

For the Strawberry Day lunches I made this with the addition of 2 oz of Smoked Salmon.  They were really delicious, but the salmon is not strictly necessary for great flavor; add it if you like or leave it out, or substitute your favorite sausage.
8 Eatwell Farm Eggs, well beaten
1/4 cup Cream or Yogurt or Creme Fraiche or Sour Cream
1/2 lb New Potatoes
1/2 tsp Salt
1/2 bag of Spinach, bottoms trimmed and washed well OR you could use about 1/2 bunch of Arugula
1 of the smaller or 1/2 of a larger Onion, chopped small
1 Garlic, chopped small
1 TB Olive Oil
Freshly ground Black Pepper to taste
Optional: 2 oz Smoked Salmon, broken apart into very small pieces
And/Or 2 oz of good Cheese, Feta would be nice with the Salmon, or you can use something like a strong Cheddar, Manchego, or Parmesan

Wash the potatoes (I soak them for a few minutes and then lightly wash the dirt away)  You can either steam, gently boil, or roast them until fairly tender.  If you are boiling, don’t cook too hard as they can fall apart and get watery.  Drain and cool.  Heat the oil in a 10” cast iron skillet (or other oven proof pan) over medium heat.  Add the onions and sauté until just turning glassy then add the garlic. While they are cooking, chop the spinach then toss it into the pan.  Cook until the spinach is fully wilted.  Remove from the pan and drain any residual liquid.  Slice the cooled potatoes into about 1/2” to 3/4” thick rounds and place in the bottom of the pan.  Top with the spinach/onion/garlic mix.  Into the beaten eggs add the salt, pepper, smoked salmon and dairy.  Mix well and pour over the spinach and potatoes. Make sure all the ingredients are distributed evenly.  Cook for two minutes.  If you are adding cheese, sprinkle on and pop into the oven under the broiler.  Cook until it just begins to turn brown. Depending on your oven it shouldn’t anymore than 5 minutes.