Savoury Potatoes with Mahon cheese

A little number that's always a good tasty reminder of how well potatoes and cheese go together.

 

Discovering this cheese whilst on holiday, its the Menorcan equivalent of English cheddar, and the islanders are just as proud of this as their Menorcan Gin. 

• 250 grams of waxy potatoes - cut into rough dice/small wedges
• 25 grams of butter or 25 mls of olive oil
• A half teaspoon salt
• A teaspoon of smoked paprika
• 2 heaped teaspoons of dried thyme
• A teaspoon of ground cumin
• A teaspoon of dried oregano

Finishing:

• 50 grams of mature Mahon cheese - cut into small cubes
• A large egg - whisked lightly with a fork
• Two handfuls of baby spinach

Preheat your oven to 175c.

In a medium sized oven proof dish add the potatoes butter/oil and place in the oven for about 10 minutes.  Taking out of the oven, add the salt, spices and herbs and mix thoroughly.

Place back into the oven for approximately 30 minutes, checking and stirring half way through. 

Taking the dish out of the oven, stir through the cheese and egg and place back into the oven for a further five minutes to warm through.  On its penultimate exit out of the oven, fold in the spinach and return to the oven for a further 5 minutes so that the leaves are wilted.

This should be enough for two generous portions.