Olive oil, for frying
1 tbsp chives, thinly sliced
225g potatoes cooked and cooled
(about 1-2 medium size ones)
1 tbsp sage , finely chopped (or 1 tsp dried sage), optional
Cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese, chives and sage.
Heat a splash of olive oil in a medium, nonstick frying pan, tip in the potatoes, then the egg mixture.
Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden.
Slice into wedges and serve with a green salad.
Recipe adapted from: Good Food