400g potatoes, peeled, quartered lengthwise and thinly sliced across
1 red, yellow or orange pepper, deseeded and chopped
2 tablespoons olive oil
1 onion, halved and thinly sliced
150g sweetcorn
6 eggs
4 tablespoons finely chopped parsley
pepper 

Put the potatoes in a saucepan with boiling water. Bring to a boil then reduce to a simmer. Add the chopped peppers and simmer for 3 minutes. Drain well, then cover and keep hot. Heat a10-inch frying pan over high heat with oil then reduce the heat to medium. Add the onion and sauté for about 3 minutes or until softened. Add the potatoes, pepper and sweetcorn. Continue sautéing, stirring and turning the vegetables for about 5 minutes or until the potatoes are tender. Remove the pan from the heat. Beat the eggs in a separate bowl with the parsley and pepper to preferred taste. Use a slotted spoon to add the vegetables to the eggs, stirring them in thoroughly. Replace the pan, with the oil remaining from cooking the vegetables over moderate heat. When the pan is hot, pour in the egg mixture spreading out the vegetables evenly. Cook the frittata, shaking the pan frequently, for 3–4 minutes or until the edges are set and the top is beginning to look set. Meanwhile, preheat the grill to the hottest setting. Place the frittata under the grill and cook for 2 minutes or until the top is just set. Pierce the top of the frittata with a knife to check that it is cooked through. Remove the pan from under the grill and leave the frittata to settle for 2 minutes, then slide it on to a serving plate. Serve hot or at room temperature and cut into wedges.