beans, drained 6 eggs, beaten Fresh coriander, to serve 1 Cook the potatoes in slightly salted water until just done, then drain and set aside. 2 Heat the oil in a large frying pan and sauté the onion and carrot until glossy and aromatic, about 3 mins. 3 Add the spices and mince and brown, stirring continually to break up the meat. Stir in the tomato purée and cook for a few minutes. 4 Stir in the potatoes, jalapeño pepper and stock. Season then add the kidney beans. Simmer for about 10 minutes. 5 Preheat the grill to medium, then add the eggs to the frying pan and stir slightly. 6 Place the pan under the grill until the frittata is golden brown and just cooked. 7 Serve with extra jalapeño pepper and fresh coriander.