1. Pre heat the oven to 200C/400F/Gas mark 7.
2.Place the sliced peppers in an ovenproof dish and roast them in the oil for 10 minutes.
3. Add the cooked and chopped potatoes and continue to cook for 5 minutes.
4. In a large bowl whisk the milk and eggs. Add the herbs, salt and pepper. Remove the dish from the oven and add the chopped tomatoes.
5. Pour over the egg mixture.
6. Finally add the peas and return to the oven for 20 minutes until risen and golden brown and cooked through.

[table id=139 /]
[table id=140 /]