Spinach Tart

This is from one of the well-known magazines in South Africa - Die Huisgenoot (The Housemate).My mom often makes this one and that's how I came to make it too. It's a firm favourite with everyone except my brother who doesn't like spinach. I, on the other hand, LOVE it!

A one-meal dish - just the way I like it...

Serves 6 - 8

5 or 6 medium sized potatoes
1 big bunch of spinach, chopped
250ml sourcream (you can subsitute with plain yoghurt for a lower-fat version)
a pinch of nutmeg (optional - I just leave this out if I don't have it)
a little bit of oil, for frying
1 onion, chopped
1 teaspoon chopped garlic
3 tomatoes, chopped
250g bacon, chopped
Cheddar cheese, grated
2 eggs
salt & pepper, to taste

1. Preheat oven to 180C.
2. Put potatoes in a pot of boiling water and cook until soft. Alternatively, microwave until cooked through. Peel the skins off (let cool down a bit first...) and mash the potatoes finely. Add a little bit of milk if you find it too hard to mash on it's own or it looks very dry. Press the mash into the bottom and up the sides of a oven-proof baking dish (lasagne-size).
3. Meanwhile, cook the spinach in a fryingpan with a little bit of water for a few minutes until wilted. Add nutmeg and half of the sourcream and season with salt & pepper. Keep aside.
4. In another frying pan, fry the onion with the garlic in a little bit of oil until starting to soften. Add the bacon and fry until crispy. Lastly, add the tomatoes and cook over medium-low heat until the tomatoes breaks down. Season to taste with salt & pepper.
5. Now spoon the tomato-bacon mix over the potato base, spread to cover the base evenly.
6. Grate over some cheese and top with the spinach mixture.
7. Beat the eggs together with the rest of the sourcream, season with salt & pepper and pour over the spinach mixture.
8. Grate some cheese on top and put in the oven for 30 - 40 minutes or until golden brown and set on top.
9. Serve hot with a nice salad.