Ingredients
Method
1.Heat the oil in a medium non-stick frying pan over a medium heat. Add the potatoes and season to taste with a little sea salt. Cook, stirring occasionally, for about 10 minutes or until the potatoes are tender and golden. Transfer to a plate, being careful to leave as much oil as possible behind in the pan.
2.Add the onion and paprika to the pan and cook, stirring, for 5 minutes or until the onion is soft. Return the potatoes to the pan and arrange them in an even layer over the onions.
3.Whisk the eggs in a bowl and season with sea salt and freshly ground black pepper. Pour the eggs over the potatoes and cook over low heat for about 15 minutes or until almost set.
4.Meanwhile, combine the tomatoes, green chillies and coriander in a bowl.
5.When the frittata mixture is almost set, place pan under a hot grill for a few minutes or until the top is golden brown.
6.To serve, either turn the frittata out onto a serving plate, or simply serve in the pan, topped with the tomato salsa.
7.Not suitable to freeze or microwave.
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