2. Beat the eggs, stir in the parsley and
set aside. Sprinkle the biltong and half
the cheese over the potatoes, then pour
the egg mixture into the pan. Keep
pushing the mixture into the centre of the
pan, allowing the raw egg to flow to
3. When almost set, sprinkle with the
remaining cheese and place the pan
under a hot grill for two or three minutes,
until golden. Remove from the pan, cut
into wedges and serve immediately with
crusty bread or toast.
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