Ingredients

500g Co-op baby potatoes, halved 1 tbsp olive oil 150g Co-op British baby button mushrooms, large ones halved 120g Co-op grated mature Cheddar 6 medium British eggs, beaten;

Method

1. Put the potatoes into a pan of cold water. Bring to the boil and simmer for 12-15 mins, until tender, then drain 2. Preheat the oven to 180°C, fan 160°C, gas 4 3. When the potatoes are nearly cooked, heat half of the oil in a 20cm ovenproof frying pan and fry the mushrooms over a medium to high heat for 5 mins 4. Lower the heat and cook for a further 5 mins, then remove the mushrooms from the pan 5. Add the remaining oil to the pan and put it over a low to medium heat 6. Add the cooked potatoes and mushrooms to the pan, and season 7. Add three-quarters of the cheese to the beaten eggs and pour over the vegetables 8. Sprinkle over the remaining cheese and cook gently for 5 mins 9. Transfer to the oven and cook for 15 mins, until cooked through and golden 10. Serve in wedges