Preheat the grill to high. Cook the broad beans in boiling water for 2–3 minutes, or until tender. Drain, then refresh in cold water. When the beans are cool enough to handle, peel the outer skins.
Heat the oil in a 23cm pan and fry the spring onions and chilli over a medium heat for 2 minutes until soft. Add the potatoes and cook gently for 2 minutes. Beat the eggs with the dill. Season well.
Add the broad beans and peas to the pan and stir to combine. Tip in the beaten eggs and cook over a medium heat for 4 minutes, until starting to set. Remove the pan from the heat, place under the grill and continue cooking the omelette until golden.
Leave to cool slightly, then place a large plate upside-down over the pan and carefully turn it over so that the frittata falls onto the plate. Serve scattered with cress and fresh goat’s cheese.