Potato frittata with goat cheese and spinach

Frittata is a great way to make something good from the leftovers you can find in your fridge. You can use anything you like: French beans left after yesterday dinner, canned green beans from the can you have opened few days ago or cooked especially for frittata asparagus. Add milk, few eggs, favourite spices and your dinner is ready in 15 min.
I added potatoes, spinach and goat cheese. One frittata was enough for 2 people ( it’s a shame nothing left as frittata is also taste when cold – eaten next day for a breakfast at work). Next time I’ll have to make bigger one.

Ingredients ( anything you want, egg mixture has to cover all additions, proportions: ½ cup milk for 4 eggs)
200g (7 oz) spinach (frozen)
8-10 cooked potatoes
½ onion or leek
4 eggs
goat cheese
½ cup milk
salt, pepper
oil

Method
Cook and cool potatoes, dice them. Fry spinach. In a big pan fry the onion, add spinach and potatoes. Season, pour in an egg mixture. Fry on the low heat for a few minutes both sides (to turn the frittata use a plate), or bake in preheated oven to 180 oC (360 F). On top put cheese and fry/bake until golden brown.