Potato Frittata with Spinach

INSTRUCTIONS

• 1
  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. Grate the Edam cheese finely.
• 2
  Then take a small bowl, add the eggs, grated Edam cheese, salt, and pepper, and mix everything together.
• 3
  Next, preheat the oven to 200 °C and prepare a pan with a diameter of about 22 cm suitable for the oven.
• 4
  In the prepared pan, heat 1 tablespoon of canola oil over medium heat, add the sliced onion to the pan, and sauté for 3–5 minutes over medium to high heat. Then add the chopped garlic and frozen spinach to the pan and sauté everything over medium heat for 2–3 minutes until the spinach thaws. Finally, pour cream over the entire mixture, let it simmer for 30–60 seconds, and transfer the finished mixture to the bowl with the eggs. If there is any cream left in the pan, wipe it out with a paper towel.
• 5
  Now, in the pan over high heat, heat another tablespoon of canola oil, add the sliced potatoes to the pan, and sauté them for 5–7 minutes over high heat. Then turn off the heat, pour your cheese and spinach mixture over the potatoes, transfer the entire pan to the preheated oven, and bake for 20–22 minutes at a temperature of 190–200 °C.
• 6
  Divide the finished frittata into 3 servings and serve.