Poke potato with a fork and cook in the microwave for 5 minutes, or until soft. Allow to cool and dice.
Meanwhile, chop onion and tomatoes; mince garlic. Whisk the eggs together in a small bowl and set aside.
Add oil to a large skillet and heat over medium. Add in onion and garlic; sauté for 2-3 minutes, until fragrant.
Pour in the eggs. Cook about 2 minutes until the bottom is set.
Stir in the potatoes, tomatoes, and spinach. Season with salt, pepper, and hot sauce (if desired).
Cook, stirring occasionally, until eggs are no longer runny.
Sprinkle with shredded cheese and serve with orange wedges on the side.