Heat a frying pan over a medium heat with a large tablespoon of ghee (or olive oil if preferred) and add in your sliced onion. Fry for 5 minutes before adding in your celeriac discs. Reduce the heat to low and cook for around 15-20 minutes until the onions are golden and the celeriac is cooked (Stir occasionally so as not to break up the celeriac).
Crack the eggs into a bowl, along with salt, pepper and paprika and whisk together until light and fluffy.
When the onions and potatoes are cooked, remove from the heat and transfer to the egg mixture. Pour into the pan and place over a low heat.
Cook for around 15/20 minutes until the top is hardly runny.
Loosen the edges with a spatula or knife then flip onto a plate. Transfer back into the pan and cook for 5 minutes so the bottom is golden and crispy. (To speed things up you can skip this step and place a lid on top of the pan to allow both sides to cook).
Cut into wedges and serve alongside a salad and healthy helping of Rubies in the Rubble garlic mayo!
