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