Mediterranean vegetable & ricotta frittata with garlic sautéed potatoes

Boil the potatoes in salted water for 15-20 minutes, until tender. Drain and allow to steam dry for a few minutes, then slice into coins. If using leftover boiled potatoes, slice and go straight to next step.

Warm 2 tbsp oil and the butter in a frying pan, add the garlic and sliced potatoes and fry for 7 minutes on each side, until golden. Lift out the garlic clove.

While the potatoes fry, make the frittata. Preheat the grill to high. Heat the remaining 2 tbsp oil in another medium-sized frying pan (approx 20cm across the base, 25cm at the top). Tip in the frozen vegetables and fry for 15 minutes, until any excess water has evaporated and the vegetables are tender and piping hot. Crack the eggs into a jug and beat well with 1/3 of the ricotta, 1 tbsp pecorino, most of the basil (roughly chopped) and seasoning.

Pour the eggs into the pan and swirl around the vegetables. Dot the remaining ricotta over the top and sprinkle with the remaining pecorino. Cook over a low heat for about 5 minutes, before finishing under the grill for a further 5 minutes, or until golden and pulling away from the sides of the pan. Cool in the pan for 5 minutes then scatter over the remaining basil leaves and slice. Serve with the potatoes.