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.