Slice 1 small red onion and 1 red pepper. Heat 1 tbsp of vegetable oil in a non-stick pan and fry the vegetables for a few minutes until soft. Thinly slice 225g of boiled potato and layer in the pan together with 30g of diced chorizo. Beat 4 eggs with a splash of semi-skimmed milk, 2 tbsp of chopped fresh parsley and season with black pepper. Pour into the pan and cook until the egg is almost set. Place under a hot grill to set the top and serve with salad. Follow with a 125g pot of Activia Greek Style Summer Berries Yogurt and 1 slice of cantaloupe melon for each person.