Italian Potato Tortino with spinach

Name: Italian Potato Tortino with spinach
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: italian
Ingredients: 750 g potatoes; 2 piece eggs; 150 ml halal-certified milk; 25 g halal-certified butter; 40 g halal-certified hard cheese made with microbial coagulant; 3 g salt; 1 g black pepper; 1000 ml cooking water; 100 g fresh spinach

Italian Potato Tortino with spinach. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

750 g potatoes
2 piece eggs
150 ml halal-certified milk
25 g halal-certified butter
40 g halal-certified hard cheese made with microbial coagulant
3 g salt
1 g black pepper
1000 ml cooking water
100 g fresh spinach

Peel potatoes, dice and boil in the measured water for 15–20 minutes until tender. Drain and mash. Wash spinach, drain and chop. Cook all variation vegetables in a portion of the same water until tender.
Heat oven to 180 °C. Grease a 22 cm baking dish with 5 g butter.
Mix warm potatoes with the remaining butter and milk; allow to cool to lukewarm. Mix in eggs, cheese, cooked vegetables, salt and pepper.
Spread into the dish and bake 25–30 minutes until golden and the centre reaches 71 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Dreamyshade — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Potato_gratin_on_stove.jpg Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Potato and cheese gratin; this formula uses mashed potatoes, eggs and added vegetables.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Italian Potato Tortino.