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• 300g Salad potatoes (such as Charlotte or Maris Peer)
• 6 Eggs, lightly beaten
• 2 Spring onions, sliced
• 1 Courgette, very thinly sliced
• 2 Small tomatoes, roughly chopped
• 75g Frozen peas, defrosted
• 50g Cheddar cheese, grated

• Preheat oven to 200ºC/400ºF/Gas Mark 6.
• Scrub the potatoes and thickly slice.

Microwave: 

• Place the cubed potatoes in a large, microwaveable bowl. The less densely they are packed, the quicker they will cook.
• Run the potatoes under the tap and drain. Add a small splash of water, cover with cling film, put in the microwave and cook for 6-8 minutes in an 850W (Category E) microwave.  For different category or wattage microwaves, adjust cooking time in accordance with manufacturers’ instructions.

Hob:

• Place potatoes in a pan with just enough boiling water to cover them.  Lid on bring to the boil and simmer for 15-20 minutes or until tender, drain.

Once the potatoes are cooked:

• Line 2 x round cake tins about  20 cm ( 8”) with baking paper.  Mix all ingredients together, spoon into tin and sprinkle with cheese.
• Place in oven for about 25-30 minutes until ‘fluffy’, risen and golden brown. Serve with a tomato & onion salad & seasonal leaves