Chilean Potato, Spinach and Goat Cheese Pie with Warm Green Chili Pebre

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of the olive oil.

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   2. Cook the potatoes in a pot of water with 1 teaspoon of salt for 10 to 12 minutes, until just tender but still firm. Drain carefully and set aside.

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   3. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.

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   4. Add the spinach to the skillet and cook for 2 to 3 minutes, stirring, until wilted and some moisture has evaporated. Season with the dried oregano, half of the merken, 1/2 teaspoon salt, and black pepper. Remove from the heat.

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   5. In a bowl, whisk the heavy cream with the beaten eggs until combined. Add a pinch of salt.

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   6. Assemble the bake in the dish: add a layer of potatoes, then half of the spinach-onion mixture, then half of the goat cheese. Repeat with another layer of potatoes, the remaining spinach, and the remaining goat cheese.

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   7. Pour the cream and egg mixture evenly over the bake. Finish with the grated chanco cheese and sprinkle the remaining merken on top.

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   8. Bake at 200 °C / 400 °F for 28 to 32 minutes, until the center is set and the top is golden. Let rest for 8 minutes before serving.

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   9. While the bake rests, make the warm pebre: heat the remaining olive oil in a small skillet over low heat. Add the tomato and green chili and cook for 2 minutes without breaking down the tomato too much. Remove from the heat and mix with the cilantro, lemon juice, and a pinch of salt.

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    10. Serve the pie hot or warm, topped with the warm green chili pebre.