4 Farmdrop products in this recipe
Pre-heat the oven to 200 degrees C. Bring a large pan of water to the boil.
Remove some of the liquid from the yoghurt by placing a cheesecloth in a sieve and emptying the yoghurt in. Gather the cheesecloth at the top and tie with string or elastic band. Set aside for 20 minutes or so and allow to drain. You can use greek yoghurt to skip this step but it's so pleasing doing it yourself!
Scrub new potatoes & cook in salted boiling water until just tender.
Wilt spinach in a pan with a drop of water, allow to cool, squeeze out liquid and chop. Set aside.
Once cooked drain potatoes, slice in half. Heat a frying pan with a little oil & brown potatoes, set aside.
In the same pan gently fry garlic for 4 minutes, add curry powder, stir, add chopped spinach & new potatoes & mix everything together, season well. Take off the heat.
In a large bowl beat eggs, add vegetables, yoghurt & pinch of salt and pepper. Heat up oil in a cast iron skillet until hot. Add egg mixture & allow to sizzle for a few minutes. Pop in the oven for 20 minutes - you might need a little longer, but make sure you check before it's too late...the eggs should be just set & have the texture of custard - don't leave too long or you'll end up with a kitchen sponge.
From the Larder