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Toss the cut potatoes with a drizzle of olive oil, salt, and pepper.
Spread them evenly on a baking sheet.
Roast the potatoes in the preheated oven for 30 minutes, or until they are golden brown and tender.
Heat a little olive oil in a skillet over medium heat.
Add the finely chopped onion and cook for 2-3 minutes until soft and fragrant.
Add the spinach and cook for another 2-3 minutes, or until wilted.
In a large bowl, whisk together the eggs, creamy cheese, and mozzarella.
Season with a pinch of salt, pepper, and garlic powder if using.
Once the potatoes are roasted, add them to a baking dish.
Layer the spinach and onion mixture on top.
Pour the egg and cheese mixture over the vegetables, ensuring everything is evenly coated.
Bake for about 15-20 minutes at 200°C (400°F), or until the eggs are set and the cheese is melted and bubbly.