Ingredients

Method

Heat the oil to medium-hot in a small frying pan and add the potato slices. Sprinkle with a little salt and pepper and cook until crisp and golden on the bottom. Flip over and cook until crisp and golden on both sides. You may have to do this in stages. Place the potatoes on a plate for later.

Turn down the heat to medium and add the onion rings to the pan. Cook until golden. Meanwhile add the paprika, a little salt and a little pepper to the eggs and whisk. Set aside.

When the onions are translucent and golden put the potatoes back in the pan. Arrange on the bottom (sliding the onions out of the way if necessary) and stack the remaining potatoes on top. Add the tomatoes and cover the pan. Cook for 3 minutes or until the tomatoes have softened.

Uncover the pan and pour in the egg mixture making sure you get a good covering in the bottom of the pan.

Cover and continue to cook until the egg has set through.

Sprinkle with chopped parsley and serve.