By Chef Mike Morphew
Serves 4 people
- 8 eggs
- 1 bunch scallions chopped fine
- 2 medium potatoes cooked and diced
- Salt, pepper and Paprika
- Little olive oil
Cook the diced potatoes in a skillet in a little oil.
Remove and then cook the scallions till tender.
Season the eggs with the salt, pepper and paprika and beat well in a bowl.
Add the potatoes back to the pan with the scallions and add the beaten egg mixture.
Stir well over the heat until it starts to set.
Carefully slide off onto a plate and flip back into the pan to finish cooking.
Slide back onto the plate and cut into portions.