2 small potatoes (F)
2 eggs (P)
1 tomato (S)
Fry lite (F)
Salt, pepper and garlic (F)
Line a cake tin with baking parchment and spritz with fry lite.
Peel and grate the potatoes. Once grated squeeze excess liquid out of the potatoes using a muslin/kitchen roll.
Push the grated potato into the cake tin, season, top with garlic and spray with frylite. Pop in to the oven on 180 for 18-20 minutes.
Remove from oven and top with sliced tomato, spinach and eggs and pop back into the oven until the eggs are cooked (around 8-9 minutes depending on your preference of runny/hard eggs.)
Slide out of the cake tin and serve.