Pre-heat your pan over medium heat. Add the potatoes and cook for about four minutes until most of the surface moisture is off the potatoes. There will probably be a bit of starch sticking to the pan but that will scrape up when you add the glug of oil.

Add the oil and coat the potatoes. Salt and pepper to taste and cook until the potatoes are golden brown and crispy, another ten minutes or so.

Whisk together the eggs, yogurt, and tomato paste.

Add the onion, garlic, and green beans. Lower the heat to just above low and cook until for another few minutes.

Spread all these filling evenly in the pan and add the egg mixture. Turn off the heat and cover the pan.

Allow to cook in the pan for three or four minutes and then finish under the broiler. The frittata should be mostly cooked through so this only takes a minute or two- cook until the top is just set.

Remove from pan and divide if you’re sharing. Spread the goat cheese on the top and garnish with the parsley.