Potato, Ham and Cheese Tart

Preheat the oven to 200°C (400°F). Lightly grease a baking dish (about 24–26 cm in diameter) with vegetable oil.

Peel the potatoes and slice them thinly into 2–3 mm rounds. Pat dry with paper towels to remove excess moisture.

Layer the potatoes in the dish, overlapping the slices to form a 'crust' along the edges and an even bottom. Season with salt, a light pinch of pepper, and a dash of paprika.

Cut the ham into strips or cubes, and coarsely grate the cheese. Roughly chop the spinach and halve the cherry tomatoes.

Whisk the eggs with the sour cream, adding salt and pepper for the custard. Stir half of the cheese directly into the mixture.

Distribute the ham, spinach, and tomatoes over the potatoes, and gently pour the egg and sour cream mixture over everything. Top with the remaining cheese.

Bake for 35–45 minutes until golden brown and the potatoes are tender (test with a knife—it should slide in easily).