Boil the potatoes in their skins in lightly salted water for 20 minutes, until tender

Peel them and crush lightly (doesn't need to be mashed to a purée). Set aside.

Heat the oil in a frying pan over medium heat and fry the spring onions and garlic for about 8 minutes, until browned.

Add the chilli sauce and paprika, season, then stir in the cooked potatoes, milk and water.

Mash the cheese with a fork and add to the potato mixture with the chopped eggs. Stir with a spoon and simmer for 5 minutes before serving.