Potato and spinach frittata

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

In a small bowl, whisk 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 frying pan with a diameter of approximately 22 cm.