In a mixing bowl, whisk together the eggs and milk or cream until well combined. Season with salt and pepper to taste. Set aside.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 2-3 minutes.
Add the diced potatoes to the skillet and cook, stirring occasionally, until they are tender and lightly golden brown, about 8-10 minutes.
Once the potatoes are cooked, add the chopped spinach to the skillet and cook for an additional 2-3 minutes, or until the spinach is wilted.
Pour the egg mixture evenly over the vegetables in the skillet. Allow the mixture to cook undisturbed for 3-4 minutes, or until the edges start to set.
Sprinkle the shredded cheese evenly over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly.
Once cooked, remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
Garnish with fresh herbs, if desired, and serve the spinach and potato frittata warm or at room temperature. Enjoy!
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