Preheat the oven to 180°C, fan 160°C, gas mark 4.
Spray 12 muffin moulds with the olive oil spray and place a disc of baking parchment at the bottom of each.
Cook the diced potato in boiling water for 5 minutes until tender, then drain.
Lightly whisk 6 eggs in a large bowl, stir in the cottage cheese, tuna flakes, spinach leaves, diced potato and tomato quarters. Season with salt and pepper.
Transfer the mixture to a large jug and pour the mixture equally into the muffin moulds.
Bake in the preheated oven for 18-20 minutes, or until the fritattas are set and lightly golden on top.
Make a salad from the remaining spinach leaves and cherry tomatoes and serve with the frittatas for a simple lunch.
*All information included in this recipe has been provided by Dale Farm.