1. Cook the potatoes in boiling water for 5-8 minutes until just tender and drain well.
2. Heat the oil in a 20cm based non-stick frying pan and fry the onion and potato for 3-4 minutes until golden, add the sweetcorn and courgette and fry gently for 2-3 minutes.
3. Beat the eggs and milk together and pour into the pan making sure the egg mix covers the base, sprinkle over the olives. Cook gently for 3-4 minutes.
4. Place under a preheated grill and cook for a further 3-4 minutes until set throughout. Allow to cool slightly in the pan before removing. Serve with a fresh salad.
Try adding red pepper or diced ham for a more substantial meal.
Recipe courtesy of Crespo Olives