Potato: 150g (1 medium, thinly sliced), Eggs: 150g (3 medium), Onion: 50g (1/4 medium, thinly sliced), Olive oil: 15ml (1 tbsp), Garlic: 3g (1 clove, minced), Fresh parsley: 5g (1 tbsp, chopped), Paprika: 2g (1/2 tsp), Salt: to taste, Black pepper: to taste
1. Heat 15ml olive oil in a non-stick skillet over medium heat. Add 3g minced garlic and 50g thinly sliced onion, and sauté for 2-3 minutes. 2. Add 150g thinly sliced potato, a pinch of salt and pepper and cook, stirring occasionally, for 8-10 minutes until the potatoes are tender and lightly golden. 3. In a bowl, whisk 150g eggs with 2g paprika and 5g chopped fresh parsley. 4. Pour the egg mixture over the potatoes and onions in the skillet, reduce heat to low, and cook gently until the eggs are mostly set. 5. Finish under a broiler or cover and cook until fully set. 6. Season with salt and black pepper to taste at the end.
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