PREPARATION:

1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a small non-stick saute pan on medium-high heat. Add the potatoes, and cook for about 4 minutes. Add the onions and cook until lightly browned and caramelized, 7 minutes.
3. Beat the eggs with pimenton, the salt, pepper, chives and oregano, until frothy, using a whisk.
4. Pour in the egg, while stirring and shaking the pan so that the egg mixture makes it through to the bottom of the saute pan. Let it set for one minute. Sprinkle the cheese on top before transferring to the oven. Continue cooking until completely set (use a pairing knife to poke the center to make sure), about 18 minutes.
5. Remove from the oven and flip over onto a plate. Slice into wedges and serve immediately.

   This recipe was featured on the Waste Not, Want Not Episode of Emeril Green.