New potato, bean and mozzarella frittata

Method

1. Turn the grill to medium-high. Boil the potatoes in a pan of salted water for 10 minutes or until just tender.
2. Meanwhile, in a 23cm non-stick ovenproof frying pan, heat a drizzle of oil over a medium heat. Add the onion and fry for 5-8 minutes until softening. Add the chilli and most of the rosemary, then season with salt and pepper. Fry for a couple of minutes more, then add the green beans and cook for a minute. Drain the potatoes well, add them to the pan and turn the heat to low. Pour the beaten egg into the pan, then shake and tip the pan a little to make sure the egg coats everything evenly. Tear the mozzarella ball into pieces and scatter on top.
3. Fry the frittata for about 5 minutes on a medium heat to set the egg at the bottom of the pan. Put the pan under the hot grill and cook for 4-5 minutes until the frittata is just set. The mozzarella will release a little liquid as it melts, so don’t mistake this liquid for runny egg. Keep a close eye on the frittata as grills vary in heat and this dish is best when the eggs have only just set – cook it too long and it will dry out.