Method

For the Frittata:

1. Half fill a large saucepan with water, lightly salt and bring to the boil over high heat.
2. Cook the potato slices for 2 minutes, or until just tender. Drain in a sieve set over a bowl and return water to the pan. Bring to the boil.
3. Add the broccoli to the boiling water and cook for 1 minute, or until just tender. Drain.
4. Preheat oven to 350°F/180°C.
5. Heat a heavy based 12inch/30cm non-stick ovenproof frying pan over medium-high heat until hot. Add 1 tablespoon oil to pan, and then add potatoes and cook for 2 minutes, or until potatoes are just tender and pale golden.
6. Add the broccoli, shallot and mushrooms and remaining oil, season with salt and pepper and cook over high heat for 3-4 minutes, until vegetables become golden in colour and have softened.
7. Reduce heat to low-medium. In large bowl, whisk eggs with a pinch of salt, pepper, and Tabasco sauce. Pour egg mixture over vegetables in the pan. Stir gently to ensure ingredients are covered by the egg.
8. Scatter over the cheese and spring onion and transfer pan to oven and bake frittata for 12-15 minutes, or until puffed, golden and centre is just set. Remove pan from the oven and set aside to cool slightly.

Meanwhile, for the salad:

1. In a medium bowl, whisk the mustard and vinegar together. Slowly pour in the oil whilst whisking continuously until thick and creamy. Fold in the herbs.
2. Add the leaves and toss with the vinaigrette to coat.

To serve:

1. Shake pan gently to loosen frittata, then slide it onto a large plate. Cut frittata into wedges and serve with salad.