Heat a large nonstick fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

In the meantime, cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (.635 cm) thick and roughly chop the onions

Add the chopped onions into the hot fry pan, mix together, then mix every minute so all the onion evenly sautes, after 3 to 4 minutes and the onion is slightly translucent, add in the chopped potatoes, mix together, then mix every 3 to 4 minutes so all the potatoes evenly fry

In the meantime, crack the eggs into a large bowl, season with sea salt & black pepper and whisk together, roughly chop the spinach and roughly chop the garlic

After 20 to 25 minutes and the potatoes are golden fried and cooked through, you can always pierce them with a toothpick to ensure they are done, season with sea salt and just a kiss of black pepper, mix together, then remove from the heat, transfer the potatoes into the bowl with the whisked eggs, making sure to reserve any olive oil in the pan, mix together and let the mixture rest

In the meantime, heat the same pan with a medium heat and add in the chopped garlic, mix continuously, after 30 seconds to 1 minute and the garlic is fragrant, add in the chopped spinach, gently mix together so it easily wilts, once wilted remove the mixture from the pan and set aside

Using the same pan, lower the fire to a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil, then add in half of the potato and egg mixture, making sure it covers the entire surface and in a flat layer, then add in the slices of cheese and sauteed spinach, making sure to leave a border on the sides, then add the rest of the potato and egg mixture, once again covering the entire surface and in a flat layer

After 4 to 5 minutes it's time to flip the omlette, using a plate that is slightly smaller than the pan, place it over the omelette, in one swift move flip the pan into the plate, then slide the omelette back into the pan, using the back of a spatula, compact the omelette from the outer edges towards the center, this is gives it that classic rounded edge

After another 4 to 5 minutes and the eggs are cooked through, remove the pan from the heat, slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!