1 large potato, scrubbed
1 oz grated Pecorino Romano
approximately 2 cups spinach
4 Tbsp butter
2 Tbsp milk
Scrub and peel the potato, cutting it into thick slices.
separate bowl, beat 5 eggs, beaten with milk and salt and
pepper to taste.
Boil potatoes until they are almost cooked through (about 10
Drain and pat dry. Fry potatoes in 2 Tbsp of butter
Add remaining butter. Add spinach and cover for
two minutes, or until spinach is slightly wilted. Pour in eggs and
sprinkle cheese over the top.
Cook until the eggs are set. Move pan slighlt to cook eggs
evenly, however, do not stir.
With a spatula divide in half.
Carefully flip each side over, cook for 20 seconds and serve.