20 minutes to prepare and cook. Serves 4.
2. Add the onion and fry for three minutes until just beginning to soften, add the pepper and potato and continue frying for a further two minutes.
3. Add the peas.
4. Preheat the grill.
5. Beat together the eggs and season well. Pour over the potato mixture, sprinkle with cheese and cook on a hob, a low to moderate heat, for four or five minutes until the mixture begins to set and the base is golden.
6. Place the frying pan under the grill and continue cooking until the mixture is golden and just firm in the centre.
7. Cut into wedges and serve with a green salad.