Tomato Spinach Frittata

Thaw and drain the spinach. Peel and wash the potatoes and cut into cubes approximately 1/2 inch to 3/4 inch. Cook potatoes in boiling, salted water for about 10 minutes and drain thoroughly.

Preheat oven to 325º F.

Wash and trim the spring onions and cut into rings. Peel and finely chop the garlic. Heat the olive oil in a nonstick skillet and sweat the spring onions and garlic until tender. Add the potatoes and briefly fry all together. Transfer the contents of the pan to a baking dish. Whisk the eggs, mix with the thawed spinach, season with salt, pepper and nutmeg and add the mixture to the dish.