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Boil the potatoes until tender, cool and cut into 0.5cm slices. Melt the butter with the olive oil in a non-stick oven-proof frying pan, add the onion and fry gently until it has softened. Add the potato slices and fry for 2 minutes.
Stir in the peas and heat through. Beat together the eggs with the cheese. Season well, pour over the potato mixture and scatter with the chives (optional).
Cook on a medium to low heat for 5 minutes until the egg mixture is just set. Place pan under a preheated hot grill for 3-4 minutes to cook the top and brown slightly.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,710kJ/ 409kcals
Fat
22g
Saturated Fat
12g
Carbohydrates
30g
Sugars
6.5g
Fibre
6.2g
Protein
20g
Salt
0.59g
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