Put the potato slices in a pan of cold water, bring to the boil then simmer for 12 minutes. Drain, tip into a bowl and set aside.
Heat the oil in a 20cm frying pan then add the onion and cook for 5 minutes until soft.
Add to the bowl of potatoes, along with the eggs and Cheddar. Stir to combine then pour the mixture back into the pan.
Cook over a gentle heat for 15 minutes until almost cooked through, then place under a grill for 5 minutes until set and golden on top.
Leave to cool; cut into finger shapes. Serve with the tomatoes and cucumber.
This recipe is suitable for: Toddlers and pre-school.
Cook's tip: No cutlery needed!