Salmon and spinach frittata

1) Pre heat the oven to 180 °C.
2) Boil the potatoes in salted water, until they are just cooked, about 10 minutes.
3) Meanwhile blanch the spinach, by popping in a pan of boiling water for 2 minutes and then draining. This will take out any bitterness,
4) Put the potatoes in a greased oven proof dish, big enough for 4 people.
5) Tear up the salmon and spread over the potatoes with the spinach.
6) Mix gently so as not to break up the potatoes. Season with salt to taste.
7) Add the double cream and nutritional yeast flakes to the eggs and stir well. 
8) Pour over the potato mixture. Give it a little shake to ensure it coats everthing.
9) Grind some black pepper over the top and bake in the oven for 30 minutes or until a knife comes out clean.
10) Serve hot or cold.