Ingredients

300g (10.6 oz) potatoes, peeled and chopped into 1cm pieces
1 red pepper finely chopped
4 large eggs beaten
1/2 red onion finely chopped
100g (3.5 oz) feta cheese

Method

Preheat halogen oven to 225°C (437°F) for a couple of minutes, put an oven proof dish in to heat through with a drizzle of olive oil in.
Add the potatoes to the hot oil and stir to coat. Cook until potatoes are evenly coloured on all sides (stirring occasionally). Add the pepper and onion with a little more olive oil and stir to coat evenly.
Cook for a further 5 mins.
Remove dish from oven and add the beaten eggs.
Give the dish a shake to evenly spread the eggs. Do not stir as eggs will scramble.
Put the dish back into the oven and crumble feta cheese (although any cheese would do) over the top along with salt and pepper to taste and cook for a further 5mins until golden and set.