Ingredients
- 200g baby new potatoes, thinly sliced
- 1 tbsp olive oil
- 1 onion, finely sliced
- 6 medium eggs
- 150g Cooks & Co Roasted Red Pepper Strips, drained
- 50g Cooks & Co Semi-dried Tomatoes, roughly chopped
- 1 tbsp chopped parsley
Preparation Method
- Preheat the oven to 240°C, gas mark 9.
- Cook the potatoes in boiling water for 5-6 minutes until just tender, drain.
- Heat the oil in a 20cm frying pan and fry the onion for 5 minutes, add the potatoes and cook for a further 3 minutes, season.
- Beat the eggs and mix in the peppers, tomatoes and parsley, season and pour into the pan. Cook on a low heat for 5-8 minutes until set round the edges. Place under a preheated grill for 5 minutes to set. Allow to cool slightly before removing from the pan.
- Cooks tip
- Great served warm or cold for picnics. Add a few Jalapenos for extra heat.
