How to make
Heat the oil in a pan, add the sliced potatoes and place the lid and stew for 10 minutes.
Add the defrosted spinach, spring onions and garlic. Season with salt and black pepper. Continue to stew for another 1-2 minutes.
In a separate bowl, beat the eggs with the milk and pour it over the vegetables. Sprinkle with cheddar, reduce heat, cook for another 5-7 minutes and serve the frittata.
