Steps

1. Prep potatoes: in a small pot, cover thinly sliced potatoes with cold water, bring to a boil and simmer 4–5 minutes until just tender but not falling apart. Drain and pat dry. (Hostel hack: use the kettle to pour boiling water over slices in a heatproof bowl, cover 5 minutes, then drain.)
2. Heat 1 tbsp olive oil in a non-stick skillet over medium-high. Add potatoes in a single layer and fry 3–4 minutes without stirring to get golden edges, then flip and cook 1–2 minutes more. Season lightly with salt and pepper.
3. Reduce heat to medium. Push potatoes to one side of the pan and add a splash more oil if needed. Sauté spring onions for 30 seconds, then add spinach and wilt 20–30 seconds.
4. Whisk eggs in a bowl with lemon zest, 1 tsp lemon juice, dried oregano, and a pinch of salt and pepper. Pour eggs over the potato-spinach mix, tilting the pan so the egg covers evenly. Crumble feta over the top.
5. Cook 2–3 minutes until the edges set. Loosen edges with a spatula, then fold the frittata in half (or fold into thirds) and slide onto a plate. Cook another 30–60 seconds if you prefer well set.
6. Transfer folded frittata onto a large flatbread or wrap (use pita, tortilla or leftover flatbread). Roll tightly like a sandwich. Slice in half on the diagonal for easier eating on the move.
7. Serve warm or room temperature. Sprinkle extra lemon zest and cracked pepper before eating.