SERVES 4
PREPARATION: 15 MINUTES
COOKING: 35 MINUTES

INGREDIENTS

4 tbsp olive oil
250g potatoes, peeled and cut into small cubes
1 onion or 4 shallots, peeled and thinly sliced
2 garlic cloves, peeled and finely chopped
1 red pepper, de-seeded and cut into thin strips
6 large eggs, lightly beaten

METHOD

  • Preheat the oven to 180C/160Fan assisted oven/gas mark 4. Line the base of a 20cm square, shallow ovenproof dish or tin with baking paper. Heat the oil in a small non-stick frying pan. Add the potato cubes and sprinkle with salt. Fry gently, turning regularly for 10-15 minutes until golden and crispy (see tip). Remove with a draining spoon and set aside on kitchen paper.
  • Remove 1 tbsp of the remaining oil from the pan and add it to the dish or tin. Remove another 1 tbsp and discard. You should have approx 1 tbsp of oil now left in the pan.
  • Return the pan to the heat and add the onion and garlic. Cook for 2-3 minutes, stirring frequently until softened. Add the red pepper strips and cook for a further 3 minutes until just beginning to soften. Season well with freshly ground black pepper.
  • Place the base-lined tin in the oven for 1 minute to heat up the oil. Remove from the oven and straight away, add the onions, peppers, potatoes and eggs.
  • Return to the oven and cook for 15 minutes or until the eggs have set. Cool in the tin then turn out and cut into squares or rectangles to serve.

TIPS

  • If preferred, par boil the potatoes instead of frying until just soft and reduce the oil to 2 tbsp.
  • This dish will transport well for picnics and packed lunches. If liked, make the day before and chill. Wrap in greaseproof paper and foil and transport in a cool bag/box kept chilled with frozen ice-packs.