Potato omelette with spinach and mushroom (Frittata di patate con spinaci e funghi)

Cook potatoes in a pot with water and 1tbsp salt

In a pan, saut spinach and mushroom. Season with salt, pepper, parsley and basil. When water is fully evaporated, add 1tbsp margarine/butter, continue sauting for 1-2mins

When both are cooked, let it cool down. You don't want your eggs cooked in it if it's warm.

In a bowl, beat 3 eggs. Add 1/4 cup grana padano/parmesan. Season with a bit of salt, pepper, oregano and 1tbsp nutmeg. Mix

Mix potatoes, sauted spinach and mushroom in the egg batter. Make sure to mix well

Transfer to a baking pan. I used a non-stick small baking pan

Bake in the oven for 20minutes at 180c

Serve.