Scrub the potatoes, chop lengthways into 2cm wedges, toss with 2 tablespoons of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray.
Roast for 40 minutes, or until golden and cooked through, shaking halfway.
Meanwhile, peel and finely slice the onions and garlic, and place in a large non-stick frying pan with 1 tablespoon of oil on a medium-low heat.
Halve, deseed, slice and add the peppers.
Cook for 30 minutes, or until soft and sweet, stirring occasionally.
When the time’s almost up, add 2 tablespoons of red wine vinegar and season to perfection.
Finely chop the top leafy half of the parsley.
Beat the eggs.
Now, it’s easiest to finish this off two portions at a time, so remove half the contents of the pan to a plate.
Add half the wedges to the pan, pour in half the beaten egg, add a quarter of the parsley, then toss and stir it all vigorously over the heat until the egg is just lightly scrambled.
Immediately plate up, spoon over half the cottage cheese, grate over half the red Leicester, sprinkle over another quarter of the parsley and let two lucky people tuck in while you crack on with the second set of portions.
