This makes a great summer dinner and leftovers can be served cold in your lunchbox as is, or between sliced ciabatta.
- Wash and chop the spinach. Put in a bowl then slowly pour boiling water over the top. When wilted, drain and refresh under cold water. Squeeze out the liquid and set aside.
- Saute the onion in the oil in a large, non-stick frying pan. Add the garlic and stir for 30 seconds. Arrange the potatoes and spinach over the top.
- Beat the eggs, salt and pepper until well combined. Pour the eggs over the potato mixture. Cook on low until nearly set.
- Put under the grill to cook the top. Carefully shake the omelette on to a plate, then flip over back into the pan to finish cooking. Cut into wedges to serve.