Scrub the potatoes, then cook in a pan of boiling salted water until just tender.

Drain the potatoes, leave to cool slightly, then cut into thick slices.

Whisk together the eggs, mint and seasoning in a bowl, then set aside.

Heat the oil in a large frying pan.

Add the onion, garlic, peppers and potatoes to the pan and cook, stirring for 5 minutes.

Pour the egg mixture over the vegetables are stir gently.

Push the mixture into the center of the pan as it cooks to allow the liquid egg to run on to the base.

Once the egg mixture is lightly set, place the pan under a hot grill for 2 - 3 minutes, until golden brown.

Serve hot or cold, cut into wedges and garnished with sprigs of mint.