Boil the potatoes in their skins, peel them and cut them into slices (approx. 3 mm thick). Dice the sheep`s cheese. Thaw the spinach leaves and season with salt and pepper. Beat the eggs, stir and stir in the crème fraiche, also season with salt and pepper - if you like, with a little nutmeg. Layer the potatoes, spinach and sheep cheese in a round baking dish - about three layers each. Pour the crème fraiche - egg mixture over it and sprinkle with the cheese.
Bake for approx. 30 minutes at 200 ° C. Then let stand for another 5 minutes.
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