Peel and cube the potatoes into 1/2 - 3/4 inch pieces.

Boil the potatoes in salted water for about 5 minutes, or until tender. Drain well.

While the potatoes are cooking, chop the red onion and red pepper.

Crush the garlic clove.

Heat half of the olive oil in a large frying pan over medium heat.

Add the chopped onions and crushed garlic to the pan and cook for about 4 minutes, until softened.

Add the diced red pepper and frozen peas to the pan and cook for another 3 minutes.

Transfer the cooked vegetables to a plate and set aside.

Heat the remaining olive oil in the same frying pan.

Add the cooked potatoes to the pan and cook for about 8 minutes, stirring occasionally, until lightly browned.

Add the onion and pepper mixture back to the pan with the potatoes.

Sprinkle the chopped fresh parsley over the mixture and mix well.

In a separate bowl, beat the eggs.

Add the grated cheddar cheese to the beaten eggs and season with black pepper to taste.

Pour the egg and cheese mixture evenly over the potato and vegetable mixture in the pan.

Reduce the heat to low and cook for about 10 minutes, or until the eggs are set.

Serve the omelet hot or at room temperature.