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Boil your potatoes.
Cut all 6 medium golden potatoes in half before placing them in the boiling water.
Boil until fork tender, then let them cool slightly.
Peel the skins right off.
Spray a springform pan with avocado oil.
Press the boiled potatoes into the bottom and up the sides of the pan to form a crust.
Spray the crust with a little more avocado oil and sprinkle salt over the base and sides.
Bake at 425°F for 20–25 minutes to pre-bake the crust until lightly golden and starting to crisp.
In a bowl, whisk together: 6 eggs, ricotta, cheddar, diced ham, chopped spinach, salt + pepper.
Mix well, then pour into your pre-baked potato crust.
Top with extra shredded cheese.
Bake at 425°F for 40–45 minutes, or until fully set and no longer jiggly in the center.
Let it cool slightly before removing from the springform pan.
Finish with fresh chives + flaky salt.