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Preheat oven to 190°C (375°F).
Heat oil in a skillet and sauté potatoes and the onion until potatoes are tender, about 5 minutes. Salt and pepper to taste and then place mixture in the bottom of an ovenproof pie plate.
Place spinach in a small bowl and thaw for 1 minute in the microwave. Set aside.
Use a fork to beat the eggs and milk together in a large bowl. Add the oregano, cheese, and spinach. Mix well and then pour the mixture over the potatoes.
Top the frittata with tomato slices.
Bake in the oven for 45 to 60 minutes, or until the eggs are cooked.
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