Dice the potatoes and sauté them with salt, pepper, and turmeric until tender and lightly golden.

Beat the eggs and pour them over the potatoes.

Cover the skillet and cook until the eggs are set. Sprinkle the mozzarella cheese over the omelet, then top with the spinach leaves. Cover for another 1–2 minutes, or until the cheese has melted and the spinach has slightly wilted.