Preheat the oven to 200°C. Slice the potatoes into thick round slices. Place on a baking tray lined with baking paper and bake for 20 minutes until soft.
Whisk the eggs with the milk and chopped coriander and season with salt and pepper.
Finely chop the chilli pepper, garlic, spring onion, and cut the leek.
Heat a large skillet over medium heat with olive oil. Fry the prawns with the chilli pepper and garlic over high heat until crispy and season with salt and pepper. Remove from the skillet and set aside.
In the same pan, add olive oil with the chopped leeks and spring onions and sauté for a couple of minutes before adding the roasted potato slices. Mix to combine and spread the vegetables evenly around.
Add the egg mixture over the vegetables and top with the prawns. Lower the heat and cover the skillet with a lid.
Dice the tomatoes and finely chop the red onion and mint. Mix the tomatoes, red onion, and mint in a bowl. Drizzle with olive oil and lime juice and season with salt and pepper.
Serve the frittata warm or at room temperature with the tomato salad on the side.
