Potato & paprika tortilla

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Ingredients

3 tbsp olive oil

250g new potato , ends trimmed, thickly sliced

1 small onion , halved and sliced

2 garlic cloves , chopped

½ tsp smoked paprika

½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)

6 large eggs

Method

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.

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.

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.