Potato and Spinach Frittata

This is a very quick and easy breakfast dish to start off your weekend. The eggs and potatoes make it yummy while the spinach adds a vegetable balance to it

Ingredients
Eggs - 3
Potatoes - 2 medium size
Spinach - 1 cup
Onion - 1 small
Oil - a little bit of oil for frying
Salt to taste
Black Pepper powder to taste

Preparation
Cut the potatoes into thin slices using a knife or a slicer. In a small frying pan, lightly fry the potatoes till they are cooked but yet a little hard. Chop the onion and spinach and add it to the potatoes. Add salt and pepper to taste.

In a small bowl, beat the eggs and keep it aside. Once the potatoes and spinach mix is cooked enough, add the beaten eggs and let it cook over low heat. When you feel that the frittata has cooked at the bottom, place a plate over the pan and lift the pan with your hand on the plate and flip it over. Pour a little bit of oil if needed in the pan and slide the frittata back into the pan. This will ensure that the frittata has flipped over and is cooked from both sides. Cook over a low heat for a few minutes and then serve with toast. Enjoy!