Cut drained Edgell Tiny Taters into thin slices and place half over of the base of a baking paper lined 25cm x 30cm baking dish. Cover with a layer of frozen Birds Eye Chopped Onions, spinach, fetta and remaining potato slices.
Combine eggs, plain flour, cream and milk together, mix well and season to taste. Stir in grated tasty cheese and pour mixture over potatoes.
Bake in a preheated oven at 180ºC for 40-45 minutes or until set and golden.
Allow to cool and refrigerate overnight. Turn out onto a chopping board and cut into thin wedges or slices.