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Recipe by olive magazine

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1. Boil the potato slices until just tender, about 4-5 minutes. Cook the onions and pepper in a small deep frying pan in 1 tbsp olive oil until softened. Add the potatoes and cook for a minute. Season well, pour in the eggs and stir in the basil.
2. Cook until set on the bottom then finish under a preheated grill. Cut into wedges and serve with the salad.

Per serving

274 kcalories, protein 17.5g, carbohydrate 20.9g, fat 14 g, saturated fat 3.6g, fibre 2g, salt 0.46 g

Latest comments and suggestions

• Katie

  07 January 2009

  Katie rated and commented on this recipe

  

  Nice. I also added a few sliced mushrooms which needed using up, and if I had a chilli I would have liked to have sliced that and added it too. The downside was that we didn't find it that filling, but I think for a light meal when the days are warmer it'd be great.

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• Bronwyn Kate

  11 February 2009

  Bronwyn Kate commented on this recipe

  Lovely. I added a bit of smoked salmon to make it a bit more filling. Paired with a green salad and some wholegrain bread, it made a light, but good meal.

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• cees

  11 June 2009

  cees rated and commented on this recipe

  

  I would suggest using 2 peppers and 2 onions. Apart from that, great dish

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• lisa walsh

  08 July 2009

  lisa walsh commented on this recipe

  great dish brilliant for midweek dinner !!!

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Ingredients

• 200g new potatoes , sliced
• 1 small red onion , cut into wedges
• ½ red pepper , sliced
• 4 eggs , beaten
• ½ small bunch basil , shredded
• ½ small bag watercress , rocket and spinach salad, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 200g new potatoes , sliced
• 1 small red onion , cut into wedges
• ½ red pepper , sliced
• 4 eggs , beaten
• ½ small bunch basil , shredded
• ½ small bag watercress , rocket and spinach salad, to serve

Per serving

274 kcalories, protein 17.5g, carbohydrate 20.9g, fat 14 g, saturated fat 3.6g, fibre 2g, salt 0.46 g

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