Preheat the oven to 180° C.

Cook the diced potatoes in salted water until tender and divide them between the ramekins.

Place the baby spinach in a bowl and pour boiling water over it. Drain immediately and run it under cold water. Squeeze out any excess water. Divide the spinach evenly between the ramekins.

Mix together the eggs, cream and parmesan and a good grind of salt and black pepper. Carefully fill the ramekins with the cream mixture.

Place in the oven and bake for 25 – 30 minutes until firm.

Delicious served with smoked salmon.