By using the most readily available, seasonal vegetables (or even frozen ones) you can keep the cost down.
Serves 4 people
Method
- Cook the potatoes in boiling water (with one pinch of salt) until they are soft – about 10 minutes. Drain them and set aside.
- Meanwhile, peel and dice the onion. Heat the oil in a large non-stick frying pan and fry the onion over a low heat for 8 minutes.
- Slice the vegetables you want to use and add to the pan. Stir and fry for 5-10 minutes, allowing the veg to soften slightly. Then add the cooked potatoes and fry for another couple of minutes – but don’t let them get too brown.
- Grate the cheese at this stage if you are using it.
- In a large bowl, beat the eggs with the milk, a little salt and pepper. Tip in the contents of the frying pan, herbs, cheese (if you’re using it) and mix well.
- Heat a little more oil and butter, if using, in the pan until it starts to foam. Tip in the egg and veg mixture. Cook over a low heat for about 10 minutes. Flip it and cook for further 5 mins or finish it under the grill until set and golden. To bake in the oven – From Step 5 onwards – Tip the mixture into a lined baking dish and cook at 180 degrees until set, golden and puffy
Ingredients
Prep time: 15 mins
Cook time: 35 mins
250g potatoes, peeled and sliced finely.
(You can use leftover or tinned potatoes if you have them)
1 onion
1 tbsp vegetable oil
Selection of vegetables (about 1 handful): e.g., peppers, courgette, mushrooms, etc
60g cheddar cheese (optional)
4 eggs
2 tbsp of milk
salt and pepper
1 tbsp of mixed herbs
1 tsp butter (optional)
1 tsp olive oil
