Savory pie with sweet potato, raw ham and spinach

Heat the oil in a frying pan and fry the potato cubes and onion for about 5 minutes. Add the ham and cook briefly. Let cool slightly.

Line the cake mold with the dough and push the seams well together. Let the dough protrude slightly over the edge.

Preheat the oven to 200ºC. Spoon the potato mixture and the spinach and divide this over the cake base.

Beat the eggs with the crème fraîche, herbs and salt and pepper and pour evenly over the filling. Shake a little with the shape to distribute the cream well and fry the cake low in the oven in about 30 minutes until tender and golden brown.

Let the cake rest for about 10 minutes before serving. Tasty with a tomato salad with onion rings and feta.