Boil water in the small saucepan. Add salt. Peel and dice 2 medium potatoes
. Cook for 8-10 minutes until soft.
Beat 4 eggs
in the mixing bowl. Season generously and add a teaspoon of ground paprika
Using scissors, chop the chives directly into the bowl reserving a few sprigs for decoration.
Deseed and finely chop the red chilli
. Dice the red onion
and the green pepper
Heat 1 tablespoon of olive oil
in the frying pan and saute the chopped ingredients for a minute.
Drain the potatoes
and add them to the frying pan. Continue to saute for a couple of minutes.
Reduce the heat to low and pour the egg
mixture on top ensuring that it spreads evenly. Cook for 5 minutes, shaking the pan frequently so that the tortilla does not stick or burn.
Set the grill to high.
Cut off the bottom of little gem lettuce
and break off the leaves, then arrange a few on each plate and decorate with a couple stems of chives.
After 5 minutes of frying place the tortilla under the grill for 3-4 minutes, until slightly brown. (Ensure your frying pan is grill proof otherwise move the tortilla into a suitable dish first).
To serve - Remove the tortilla from under the grill, cut in half it while still in the pan and place it next to the lettuce garnish.