Frittata with Spicy Black Bean and Roasted Corn Soup

I make frittatas several times a week for breakfast (and even dinner). They come out different every time because I use whatever ingredients I have on hand at the time. This morning I made what I thought was the best one yet. I incorporated some of the black bean and roasted corn soup from dinner last night which gave it an extra kick.
1 tablespoon olive oil
1 potato, peeled and cubed
2-3 hearty shakes of Tony Chachere's creole seasoning
1 scallion, chopped
1 cup fresh spinach, chopped
1/4 cup cilantro, chopped
3 eggs, beaten
1/2 cup leftover black bean and roasted corn soup, stirred into beaten eggs
1/2 cup shredded cheese (this time I used a mixture of chipotle cheddar and swiss)
salt and fresh ground pepper

Heat olive oil in pan and add potato cubes. Add creole seasoning evenly over the potato and cook over medium-high heat, shaking the pan frequently to toss the potato cubes until they are cooked golden brown, about 10-15 minutes. Lower the heat to medium and add spinach, scallion, and cilantro, stirring just enough to spread evenly in pan. Pour egg and black bean soup mixture over the potato, spinach, and herb mixture, tilting the pan if necessary to make sure egg is evenly distributed. Cover and cook for about 10 minutes over medium-low heat or until the egg is just cooked through. Turn off heat, add shredded cheese, and cover for a few minutes until cheese is melted. Cut into fourths, sprinkle with salt and fresh ground pepper and serve.