2 tbsp. butter
2 med. size potatoes with skins, thinly sliced
1 tbsp. minced parsley
1/8 tsp. paprika
4 eggs
1/4 c. milk
1/2 tsp. salt - freshly ground pepper
1 sm. tomato, chopped

Melt butter in 10 inch skillet. Add next 4 ingredients; cover; cook 5 minutes over low heat stirring twice. Uncover; cook 3 to 5 minutes until potatoes are golden brown and tender. Beat eggs, milk, salt and pepper in bowl. Pour over potatoes; cook until eggs are almost set, about 3 minutes. Slide onto serving plate; spoon tomato on top. Serve immediately.