• Pre- heat oven 200 C
• Whisk the eggs and cream together using a pinch of salt to season it
• Heat oil in the skillet and when hot add the diced potato if pre cooked just ensure it turns brown enough and take it off the heat and set aside.

In the same pan.

• Add the chopped onions, garlic, ginger and saute it for 4-5 min and then add the salt and pepper to it and add the cooked potatoes plus the baby spinach.Keep it on low heat
• Ensure that all vegetables are all evenly spread out in the cast iron skillet and sprinkle the shredded cheese and pour the eggs and cream mixture to it, making sure all veggies are covered and cook till you see the edges begining to crisp up for 2-3 min.
• Bake the fritta for further 6-10 min in the oven
• Check the eggs are not runny and if needed cook it further till its firm and the cheese looked brown enough
• Take it out and cool it in the pan for a few min, cut them into wedges, garnish it with fresh herbs
• I used some chopped tomatoes and peppers to garnish them and is completely optional.