Ingredients Jump to Instructions ↓

  1. 1 lb small potatoes

  2. 6 eggs

  3. 2 tbsp chopped fresh mint

  4. 2 tbsp olive oil

  5. 1 onion, chopped

  6. 2 garlic cloves, chopped

  7. 2 red peppers, seeded and roughly chopped salt and black pepper mint springs, to garnish

Instructions Jump to Ingredients ↑

  1. ABOUT THIS RECIPE Fresh herbs make all the difference in this simple but delicious recipe-parsley or chives could be substituted for the chopped mint.

  2. Scrub the potatoes, then cook in a pan of boiling salted water until just tender. Drain the potatoes, leave to cool slightly, then cut into thick slices.

  3. Whisk together the eggs, mint and seasoning in a bowl, then set aside. Heat the oil in a large frying pan.

  4. Add the onion, garlic, peppers and potatoes in the pan and cook, stirring, for 5 minutes.

  5. Pour the egg mixture over the vegetables and stir gently.

  6. Push the mixture into the center of the pan as it cooks to allow the liquid egg to run on t o the base.

  7. Once the egg mixture is slightly set, place the pan under the hot grill for 2-3 minutes, until golden brown. Serve hot or cold, cut into wedges and garnished with sprigs of mint.


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