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Heat a drizzle of olive oil in a non-stick pan over medium-high heat.
Peel the potato into very thin slices directly into the pan and arrange in an even layer.
Cover and cook for 4-5 minutes until soft underneath and golden on the base.
Whisk eggs with chives.
Dollop and gently spread pesto over the potato, then pour over egg mixture.
Cover and cook until just set.
Sprinkle with Parmesan, fold using a spatula, and cook briefly until the cheese melts.