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Preheat the oven to 200 ̊c
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Heat a large non-stick frying pan over a medium high heat and add the olive oil
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Stir the potatoes, onion and garlic until coated in the oil and add dash of sea salt and ground black pepper
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Lower the heat, cover with a lid and cook for 20 minutes, stirring occasionally until the potatoes are tender
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Whisk the eggs in a large mixing bowl
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When the potatoes are cooked, transfer them to the bowl with the eggs along with the roasted red peppers and some of the parsley
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Mix together, completely
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Place the frying pan back on the heat and pour in the eggy potato mix
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Cook until just set around the edges before finishing in the oven for 12-15 minutes
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When cooked, remove and allow to cool before cutting into rough squares and serving with cocktail sticks