1 Boil the potatoes in lightly salted water for 5 minutes and drain. 2 Heat the oil and butter in a pan over medium heat and fry the potato for about 5 mins. 3 Add the courgettes and stirfry for a few minutes more. 4 Add sweetcorn, chilli, spring onions and garlic. Season with salt and pepper to taste and stir-fry for about 5 minutes or until cooked. Prep time 10 mins Cooking time 20 mins Serves 4 400g potatoes, cut into small cubes 2 tbsp oil 1 tbsp butter 2 large courgettes, diced 350g frozen sweetcorn 1 large red chilli, seeded and finely chopped 1 bunch of spring onions, finely chopped 2 cloves garlic, chopped 6 extra-large eggs 5 Beat the eggs, season with salt and pepper and pour over the vegetables in the frying pan. Turn down the heat and cook the eggs slowly. Initially, you can move the eggs around the pan with a wooden spoon or spatula, but stop as soon as the mixture starts setting. 6 Set your oven to grill and brown the frittata once the eggs have set. Allow to stand for a few seconds, then slice wedges to serve with fresh salad and a crusty bread.