This easy recipe is a delight at brunch or Sunday night dinner.
Preparation Time: 20 mins
Cooking Time: 25 mins
Yield: 4 x wedges
Heat 1 tablespoon of oil in a large heavy-based frying pan. Add potatoes and onion. Cook, covered, for about 10 minutes. Add a little water or stock to prevent sticking if necessary. Add bell pepper. Cover. Cook for a further 5 minutes or until potatoes are tender. Combine potato mixture with corn, herbs, eggs and cheese in a bowl.
Heat remaining tablespoon of oil in the frying pan. Add potato and egg mixture. Cook on medium heat for about 5 minutes or until egg is just set. Place under pre-heated hot grill for a further 5 minutes or until golden and egg is set. Stand for a few minutes before cutting into wedges.
Serve with a fresh salad and crusty bread.
Serving suggestions are not included in the nutritional analysis.
Leftovers are great in lunchboxes.