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Mash the cooked potatoes and press them into a round baking mold to form a base.
Brush lightly with olive oil and bake at 350°F for about 10 minutes to set.
Add your shredded chicken breast, fresh spinach, and sliced cherry tomatoes on top of the potato base.
Beat the eggs with the milk and pour evenly over the filling.
Top with the shredded cheese and bake at 350°F for about 40 minutes, until fully set and golden.
Let it rest a few minutes before slicing into 10 equal portions and serving.