Ingredients


Olive oil, for frying

1 tbsp chives, thinly sliced

225g potatoes cooked and cooled

(about 1-2 medium size ones)

6 eggs

85g cheddar

1 tbsp sage , finely chopped (or 1 tsp dried sage), optional







Method


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

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Cheese, chives & potato tortilla
*We recommend the help  of a registered dietician
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