2 tbsp olive oil
1 tbsp garlic infused oil
1 tbsp chopped chives
3 medium-size potatoes, peeled and thinly sliced
2 large red capsicum, quartered, seeded, thinly sliced
6 large eggs, lightly beaten
½ tsp dried crushed chilli flakes
handful flatleaf parsley, chopped
Preheat oven to fan 180C/ conventional 200C/gas 6. Heat 2 tbsp of olive oil in a pan.
Tip in the potatoes and fry gently for 20 minutes until the potatoes are tender, turning frequently, adding the capsicum for the last 5 minutes. Tip into a large bowl, season and cool for 5 minutes.
Stir in the eggs, garlic oil, chives, chili flakes and parsley. Leave to sit for 5 minutes, then put a nonstick 20cm square tin in the oven to heat up.
After 5 minutes, remove tin and brush with oil. pour in the egg mixture and return to oven.
Cook for 15-20 minutes. (Check it’s ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.)
Once cooked, remove and leave to cool for 5 minutes, then turn out on to a board. Cut into squares and serve.
Recipe adapted from: Good Food