|3 Tbs||fresh chillies — 573|
|720 g||potatoes — with skin, scrubbed and sliced|
|1||red pepper — deseeded and sliced|
|2||garlic — cloves, crushed|
|25 g||fresh chives — handful, chopped|
|6||eggs — large|
|freshly ground black pepper|
Heat 2 tbs Olive Oil in a large non-stick frying pan.
Add the potatoes, pepper and garlic and sauté for 10 mins turning occasionally.
Add the chives and continue to cook over a medium heat turning occasionally for a further 10 mins or until potatoes are tender.
Whisk the eggs in a large bowl and then gently transfer the potato mixture into the eggs and season.
Add 1 tbs Olive Oil to the frying pan.
When hot add the potato and eggs mixture.
Cook over a low heat for 10-15 mins or until the mixture is almost set.
Place the frying pan under a pre-heated grill until the top is lightly golden.
Serve hot or cold with a salad of lettuce, rosa tomatoes, grated carrots and 1 whole Avocado, quartered.
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