Place the diced potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15 minutes or until tender.

Once cooked, drain the potatoes in a colander and set aside.

In a frying pan, heat the olive oil over medium heat. Add the chopped spinach and sauté for about 5 minutes until wilted.

Season with salt, pepper, and nutmeg, then stir in the cooked potatoes. Mix well and cook for an additional 5 minutes.

In a separate pot, bring water to a boil. Gently add the eggs and boil for 8-10 minutes for hard-boiled eggs.

Once done, transfer the eggs to a bowl of cold water to stop the cooking process. Peel and slice the eggs.

Plate the spinach and potato mixture, and top with sliced boiled eggs. Serve warm.