Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 large floury potatoes (e.g. Rooster) (approximately 500g), peeled and thinly sliced
  • 50ml rapeseed or olive oil
  • 1 onion, peeled and thinly sliced
  • ½ teasp. sweet paprika
  • 2 cloves of garlic, peeled and finely chopped
  • 6 eggs
  • Handful of flat leaf parsley, chopped

To Serve

  • Lettuce
  • Tomatoes
EUPOTATOES27699 5 website 820x480 recipes 13
Cooking time: 50 MIN
  1. Preheat your oven to Gas Mark 4, 180°C (350°F).
  2. Place the sliced potatoes in a pan of salted, boiling water and cook for 5 minutes, drain and set aside.
  3. In a medium frying pan add the oil and the onion and cook until the onion is soft. Add the potatoes, paprika and garlic and continue cooking for 3-4 minutes.
  4. Whisk the eggs with the parsley and pour over the potato mix, leave on the heat for 2 minutes and then cook in the oven for 10-15 minutes, until set.

To Serve,

  1. Serve warm with crisp lettuce and vine-ripened tomatoes.

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