Bring a saucepan half full of water to the boil (you need enough water to cover your potatoes)
While you’re waiting:
Wash the potatoes and cut into bite sized chunks
Chop the root end off the spring onions (the hairy end), peel off one of the outside layers and then slice each onion into little slices widthways
Peel the papery outer layer off the garlic and chop the inside bit into tiny pieces
Crack the eggs into a jug, bowl or large mug, whisk them with a fork until well combined and frothy, add salt and pepper
Boil the potatoes in the saucepan for about 10 minutes – poke them with a fork to see if they are done – drain them well.
Put a little more water into the now empty saucepan, bring to the boil, add the peas and cook for 2 minutes
Drain the peas
Turn your grill on
Heat the olive oil gently in your non stick frying pan, on your hob, over a medium heat
Add your cooked potatoes and allow them to sizzle away for a few minutes, stirring them occasionally, until beginning to brown and smelling like chips
Add the spring onions, peas and garlic and fry gently for one more minute
Pour in the whisked eggs, reduce the heat to low and cook until the base is brown (use a spatula or the tip of a knife to have a look underneath). The top will be setting around the edges but still be a bit wobbly in the middle
Pop the pan under the grill (unless your pan has a heat proof handle leave the handle sticking out, no one wants melted plastic in their food) and grill until the top is set and beginning to brown
Serve with some salad on the side, maybe some bread and butter – a tin of baked beans goes very well!