Red pepper, potato & parsley frittata

In a non-stick pan fry sliced potatoes ( & onions if you like)  in olive oil. Cook over a  medium heat for 15 minutes

When they are beginning to soften throw in some sliced peppers and cook for a further 10 minutes

Stir in some chopped garlic and cook on a low-medium heat for 5 minutes

In a bowl whisk together some eggs and season with salt and pepper

Stir in chopped fresh parsley and chives

Add the cooked potato and red pepper to the bowl of beaten eggs and stir

Return to the frying pan and cook on a medium heat until the egg is 2/3 cooked

Then either finish cooking the frittata under a hot grill for a further 5 minutes

Or place a large plate on top of the frying plan and quickly turn the pan to invert the omelette – try doing this over the sink if you are an omelette making novice! Then slide it back into the frying pan and cook for around 5 minutes

For a super fast supper use any leftovers, including cooked potatoes – boiled or even roasted will do!