Potato frittata with spinach

Peel the potatoes and cut them into thin slices about 2–3 mm thick. Clean the onion and also slice it thinly. Peel the garlic and chop it coarsely. Finely grate the Edam cheese.

In a small bowl, whisk the eggs, add the grated Edam cheese, salt, and pepper, then mix thoroughly.

Preheat the oven to 200 °C and prepare an oven-safe skillet with a diameter of approx. 22 cm.