400g potatoes, peeled and boiled
6 medium free range eggs
75g cheddar cheese, grated
½ onion, peeled and sliced
½ red pepper, deseeded and sliced
2 tbsp sunflower oil
Salt & pepper for seasoning
To serve with:
Olives or cherry tomatoes and a green salad
Method:
Cut the potato into slices approx. 3mm thick.
Heat the sunflower oil in a medium frying pan and fry the potato and onion over a medium heat for approx. 10 minutes until the onion is tender and the potato is hot.
Add the red pepper for the last couple of minutes.
Beat the eggs with a little salt and pepper and stir in the cheese, then pour over the potatoes and cook for 3-4 minutes.
Turn the heat right down, cover with a lid and cook gently for 5 minutes until the egg has set.
Slide onto a plate and leave to cool for 5 minutes before cutting into wedges.
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