Teff tartlets with spicy sausage heart

Coarsely chop the onion and brown it gently in a pan with 4 tablespoons of oil and the crushed clove of garlic. Add the mashed potato and the washed and well-drained spinach and let them dry, continuing to cook for a couple of minutes. Season with salt and pepper, remove the garlic and remove from the heat. While cooking the vegetables, bring 750 ml of water to a boil, add salt and cook the Teff, stirring often, for about 20 minutes or until all the water has been absorbed and you have obtained the consistency of polenta. Turn off the heat, cover the pot, and let the Teff rest for 5 minutes. Turn on the oven at 180 degrees. Lined with wet baking paper 6 molds of about 8 cm in diameter. Mix the Teff with the vegetables and 2 eggs; season with salt and fill the molds with this mixture. Create a small bowl in the center and bake them for about 20 minutes. Remove the casing from the sausage and crumble it with your hands. Brown it in a pan with 2 tablespoons of oil and the sliced red pepper, crumbling it well with a wooden spoon for 2-3 minutes, until golden and crunchy. Remove the tartlets from the oven, stuff them with the sausage, and put them back in the oven for another 10 minutes. Let them cool out of the oven for a few minutes, take them out of the mold, and serve.