3 tbsp olive oil
250g new potato, ends trimmed, thickly sliced
1 small red pepper, deseeded and sliced
1 tbsp garlic infused oil
½ tsp smoked paprika
½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
6 large egg
Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes and pepper for 10 mins until tender.
Stir in the paprika, garlic infused oil 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.
Recipe adapted from: Good Food