Potato & paprika tortilla

• olive oil↗3 tbsp tbsp
• new potato↗250g g

  ends trimmed, thickly sliced

• small onion↗1

  halved and sliced

• garlic cloves↗2

  chopped

• smoked paprika↗½ tsp tsp
• dried oregano↗½ tsp tsp

  or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)

• large eggs↗6

Step-by-step instructions

1. 1

   Heat the oil in a deep 20cm non‑stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.

2. 2

   Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.

3. 3

   Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1‑2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.