Cook the potatoes in plenty of boiling water for 20 minutes, drain, leave to cool, then cut into slices.
In a jug, beat the eggs with the dried parsley and a pinch of salt and pepper.
Warm 1 tbsp oil in a high-walled, non-stick frying pan over a medium heat, then add the onion, spinach and a pinch of salt and pepper and fry for five minutes until soft. Tip onto a plate.
Preheat your grill to medium.
Add the remaining 1 tbsp oil to the pan and stack the potatoes, red pepper, onions, spinach and diced pepper into the pan
Top with the goat’s cheese.
Pour the egg mixture over the top.
Cook on a low heat for around 20 minutes, depending on the size of your pan, until the base is cooked and the top is beginning to firm. If you put a skewer into the centre of the frittata and wiggle it, you should be able to see that there is no liquid egg visible.
Pop the frittata under the grill for 2-5 minutes to fully set on top and lightly brown.