Vegetarian Mince Potato Frittata with Peppers and Spinach recipe

Keep the water at a steady boil rather than a raging one, so the potatoes soften evenly without breaking up; they should slide off the tip of a knife but still hold their shape. Drain well and let the steam escape for a minute to prevent the frittata from turning watery.

Cook the mince mixture over a medium-high heat and let the pan stay hot enough to sizzle, which helps the vegetables take on a little colour instead of steaming. When the spinach is added, stir just until it wilts and avoid overcrowding the pan, or the filling can become grey and damp.

Lower the heat so the eggs set slowly at the edges without browning underneath too quickly. Tilt the pan slightly and look for a loose, glossy centre before moving on, as the middle should still be unset when it goes into the oven.

Use the cheese as a visual guide: it should melt into the surface and turn light gold rather than dark brown. If the top colours too quickly in the oven, cover loosely with foil for the last few minutes to stop it from drying out.