Try putting your own twist on this classic Spanish snack by adding spinach or potatoes.

Ingredients

• 1 tbsp olive oil
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 150g asparagus spears
• 150g green beans
• 50g peas
• 100g new potatoes, cooked and diced
• 6 large eggs

Serves 4

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Timing

Cooking time: 25 mins

Instructions

1. Heat the oil in a small non stick frying pan and cook the peppers until softened. Cook the asparagus, beans and peas in a pan of boiling water for 3 minutes.
2. Drain thoroughly and add to the peppers along with the potatoes, stir to mix. Beat the eggs and season then add to the pan. Cook over a gentle heat until the base is cooked and golden, about 10 minutes.
3. Meanwhile preheat the grill to moderate. Place the pan under the grill and continue to cook until golden and set. Remove from the pan and cool fully before storing in the fridge. Best eaten at room temperature.