Boil the potatoes for 10 minutes or until tender. Run under cold water then slice thickly.
Meanwhile, heat the rapeseed oil in a 24cm frying pan and fry the pepper for 2 minutes. Add the sliced potatoes and fry for 1-2 minutes. Add the ham. Mix the eggs and milk together and season. Pour into the pan. Cook gently for 3 minutes, loosening the edges with a spatula.
Place under a pre-heated grill for 3 minutes until golden and set throughout. Serve with a fresh leaf salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.