Tip the sliced potatoes into a saucepan and cover with boiling water. Bring to a boil and cook for 3-5 mins until tender. Drain and set aside to steam-dry. Meanwhile, heat the oil in an ovenproof, non-stick frying pan over a medium-high heat. Fry the broad beans and peas for 2-3 mins until lightly golden, then add the potatoes, garlic and spring onions. Stir gently to combine and fry for a further 3-4 mins.

Heat the grill to high. In a jug combine the dill, lemon zest, eggs and milk with some seasoning. Pour over the potatoes and quickly stir to ensure everything is well coated. Dot the ricotta over the top of the frittata and turn the heat to low. Cook for 3 mins until almost cooked through and transfer to the grill to finish. Grill until golden and a sharp knife inserted into the centre comes out clean. Serve in wedges with a green salad, if you like.