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Preheat the oven to 200ºC/400ºF/gas 6.Drizzle 1 tablespoon of olive oil into a 28cm ovenproof non-stick frying pan on a medium-high heat.Scrub 600g of potatoes and chop into 1cm dice, adding to the pan as you go.Trim, finely slice and add 1 bunch of spring onions. Trim the tough end off 1 head of broccoli (375g), finely chop the remaining stalk and add to the pan. Deseed, finely slice and add 1 red pepper.Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.Crack 8 large eggs into a bowl and beat together, grate in 30g of Cheddar cheese and season with salt and pepper. Mix together well.Roughly chop half the watercress, spinach & rocket (40g) and stir into the pan, then pour over the egg mixture, swirling to coat the base of the pan.Grate over the remaining 10g of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.Slide the frittata out onto a serving board and cut into wedges. Dress the remaining watercress, spinach & rocket (40g) in 1 tablespoon of extra virgin olive oil and serve alongside.