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Roast the potatoes for approximately 1 hour in olive oil and salt
Meanwhile, slowly cook red onions in olive oil. After a few minutes add the butter and honey and cook until sticky
Splash with water and continue to cook until jammy
In a mixing bowl, combine eggs, milk, cottage cheese, red onion and spinach. Season and whisk
Once the potatoes are cooked, add to a cake tin and flatten with a heavy bottom glass
Season with salt, pepper and olive oil and blind bake for 15 minutes until crispy
Pour the egg mixture into the potato crust and cook at 180 degrees for 35-40 minutes
Set for 10 minutes before serving