Ingredients:

• Potatoes (as desired)
• Salt, to taste
• Black pepper, to taste
• Olive oil
• 1 red onion, chopped
• 1 bell pepper of your choice, diced
• 2 cups cherry tomatoes, halved
• 1 cup fresh spinach
• 2 cups ricotta
• Juice of 1 lemon

Directions:

Make the potato base:
Cook the potatoes until tender. Cut them in half and place them in small molds (such as empanada or cupcake tins). Mash well to form the tartlet base. Season with salt, black pepper, and a drizzle of olive oil. Bake in a preheated oven at 180°C for about 10 minutes, or until lightly golden.

Sauté the filling:
In a skillet, sauté the red onion, bell pepper, cherry tomatoes, and spinach with a drizzle of olive oil. Season with salt and set aside.

Prepare the ricotta cream:
In a bowl, mix the ricotta with the lemon juice, a drizzle of olive oil, and a pinch of salt. Stir until smooth.

Assemble the tartlets:
On each baked potato base, add a spoonful of the ricotta cream. Top with the sautéed filling.
Now just serve and enjoy. Bon appétit!

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