Potato and Spinach Frittata

Peel the potatoes and slice them thinly, about 2–3 mm thick. Peel the onion and slice it thinly. Peel the garlic and chop it coarsely. Grate the Edam cheese finely.

In a small bowl, beat the eggs together with the grated Edam cheese, salt, and pepper until the mixture is smooth.

Preheat the oven to 200 °C. Prepare an oven-safe pan with a diameter of approximately 22 cm.