• 150g baby new potatoes
  • 2 tbsp medium olive oil
  • 1 onion, peeled and finely chopped
  • 4 medium free-range eggs
  • 100g cherry tomatoes, halved
  • 50g goat's cheese, crumbled


  1. 1

    Cook the new potatoes in a pan of boiling water until tender. Drain, cool slightly, then slice into thick rounds.

  2. 2

    Heat 1 tbsp of the oil in a medium ovenproof frying pan over a medium heat. Add the onion and gently cook for 3-4 minutes, until soft.

  3. 3

    In a large bowl, lightly beat the eggs, then add the cooked onion, potato rounds, tomatoes and cheese and stir to combine.

  4. 4

    Preheat the grill to high. Add the remaining oil to the pan and pour in the egg mixture. Cook over a low heat for 8 minutes until the bottom begins to set.

  5. 5

    Put the pan under the grill and cook for 8 minutes or until the centre is cooked through and firm. Let it cool in the pan, then cut into wedges.

Nutritional Details

Each serving provides
  • Energy 1026kj 245kcal 12%
  • Fat 15.3g 22%
  • Saturates 5.4g 27%
  • Sugars 4.8g 5%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 452kj/108kcal

Each serving provides

12.3g carbohydrate 1.4g fibre 13.7g protein

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