3 tbsp olive oil
250g new potatoes, ends trimmed, thickly sliced
1 tbsp chopped chives
½ tsp smoked paprika
½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
6 large eggs
200g grated lactose free cheddar cheese
Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes 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.
Top with the lactose free cheese, and grill until the cheese has melted,
Garnish with parsley, if using, wrap in foil and serve warm or chilled.
Recipe adapted from: Good Food