Boil the diced potatoes in salted water until fork-tender. Drain and set aside.

Heat vegetable oil in a skillet over medium heat, sauté the onion until translucent.

Add the spinach and cook until wilted. Season with salt and granulated garlic.

In a mixing bowl, beat the eggs, cream cheese, and baking powder until smooth.

Add the cooked potatoes to the skillet with the spinach and onion mixture.

Pour the egg mixture over the vegetables and cook over medium-low heat, gently stirring until eggs are partially set.

Sprinkle grated mozzarella evenly on top.

Cover and cook until the eggs are fully set and the cheese is melted and bubbly.

Let the skillet rest for a few minutes before slicing and serving hot.