Potato Mushrooms and Spinach Frittata
4 large potatoes peeled and diced
1/2 cup of olive oil
1 onion chopped
handful of any mushroom diced
1 cup fresh spinach diced
In large pan start cooking potatoes in most of oil until almost cooked then add onions and mushrooms until everything is cooked
In a large bowl beat the eggs and add all ingredients to bowl.
Add spinach cover and let sit for 15 minutes.
Transfer to pan, add a little olive oil and cook and cover on low for around 30 minutes.
Cook and cover on low the other side for around 20 minutes.
To turn frittata from pan use large cutting board.