Ingredients

Start to finish 50 minutes

Olive oil cooking spray
1 pound baking potatoes, peeled and thinly sliced
1/2 medium yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme, divided
2 cups fresh baby spinach leaves
3 cups grated Manchego cheese
Diced green or red hot peppers (such as pickled jalapenos), to taste

Directions

Preheat oven to 425 F. Lightly spray a metal or glass pie plate with olive oil.

Arrange a single layer of potato slices over the bottom of the pie plate, edges slightly overlapping. Lightly spray the potatoes with olive oil. Place half the onions in a thin layer over the potatoes, then season with salt, pepper and thyme.

Top the onions with 1 cup of spinach leaves, spread evenly, then sprinkle with 1 cup of cheese. Place a second layer of potatoes over the cheese, pressing them down gently with the palm of your hand. Spray the potatoes lightly with oil.

Repeat the layering by topping the potatoes with remaining onions, seasonings, remaining spinach, 1 cup of cheese and a final layer of potatoes. Gently press down on the potatoes, spray with oil, then top with remaining cheese and sliced peppers.

Bake for 40 minutes, or until edges are golden brown and potatoes are cooked through. Cut into wedges to serve.

Makes 4 servings.