Potato-Pepper-Spinach Frittata

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3 Tbs. olive oil

10 oz. baby Yukon gold potatoes, quartered

10 oz. peppers, such as Cubanelle and Hungarian wax peppers, and poblano and jalapeño chiles

1 large sweet onion, cubed

1 tsp. minced garlic

1 bunch spinach, rinsed, trimmed and chopped

6 large eggs

Salt and freshly ground black pepper to taste

4 oz. Monterey Jack cheese, grated

Pepper slices for garnish, optional

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