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Dice the potatoes into chunks and add to a pot of cold water, boil until the potatoes are tender.
While the potatoes are cooking, preheat the oven to 180°C.
Beat and add the eggs to a mixing bowl along with the smoked paprika, season with salt and pepper and whisk.
Meanwhile add the olive oil to a small-sized non-stick ovenproof frying pan.
Dice and add the peppers and cook for a few minutes until soft.
Once the potatoes are cooked, drain and add to the frying pan with the peppers along with the drained and rinsed black beans.
Chop up the coriander and add to the mix too.
Pour in the beaten egg and then sprinkle over the spring onions, jalapeños and cheese.
Leave on the heat until the egg starts to cook around the edges, use the spatula to check its cooking progress underneath.
Once it's golden brown on the base remove from the hob.
Place in the oven for 15-20 minutes until the egg is set and the frittata is nice and golden.
Using a spatula, go round the side of the frying pan to loosen the frittata then tip out onto a chopping board.