Wash the potatoes and cook with the skin on for about 18 minutes, drain, rinse with cold water and leave to cool for 2 hours. Peel the potatoes and cut into thick slices. The potatoes should be done, but they can still have a firm core, so they shouldn`t be too soft yet.
Thaw the frozen spinach. Do not pour off the resulting liquid. Halve the vegetable onion, peel and cut into cubes. Peel the garlic cloves and cut into thin slices. Cut the tomato into slices. Grate the pecorino finely and coarsely grate the parmesan.
Preheat the oven to 150 ° C only top heat.
Heat the olive oil in a pan that can also be put in the oven and lightly fry the potato slices on both sides. Then add the onion cubes and fry them without turning them color. Then add the garlic slices. Fry everything lightly, turn carefully. If the potato slices fall apart a bit, it`s not a problem. Season everything with salt and pepper.
Spread the spinach over the potato and onion mixture. Now do not stir any more. Season the spinach with nutmeg, pepper and a little salt. Place the tomato slices on top and season lightly with salt, pepper and pizza seasoning. Lower the heat a little and simmer gently for about 4 minutes.
In the meantime, whisk the eggs with 20 g pecorino cheese and 1 tablespoon water.
Now carefully pour the egg mixture into the pan and let the underside harden slightly.
Then sprinkle the rest of the pecorino cheese and the parmesan on top. Push the pan into the upper part of the oven and let the eggs set from above as well. The mass should be firm, but the cheese should not turn brown. This takes about 10 minutes.
Take the finished dish out of the oven, season with pepper and decorate with basil.
The dish can also be served as a starter. Then it is enough for 4 people.
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