1

Put the potatoes in a lidded ovenproof frying pan with the base measuring 20cm (8 inch) and cover with 150ml water. Bring to the boil, then cover and cook on a low heat for 10-15 minutes until the potatoes are tender. Drain the potatoes in a colander and let the excess water evaporate. Put into a large bowl.

2

Wipe the pan clean and spray with the cooking spray. Cook the courgette and onions, covered, for 10 minutes until tender and starting to brown, stirring occasionally. Then transfer to the bowl with the potatoes.

3

Preheat the grill to high. Add the parsley, basil and beaten eggs to the bowl with the potatoes and toss to coat. Season. Spray the frying pan again and gently heat the hob. Carefully tip the potato mixture into the pan, flattening it with a spatula. Sprinkle over the peppers, top with the Quark, and cook gently for 4-5 minutes.

4

Grill the frittata gently for 4-8 minutes until golden and serve. (It should be a little wet in the middle if you are eating it hot. It will firm up if you are eating it cold).