Spanish Style Scrambled Eggs
Ingredients
- 1/2 pound fingerling potatoes, scrubbed
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 4 ounces dry chorizo, quartered lengthwise and thinly sliced
- 4 ounces thinly sliced lomo or serrano ham, cut into wide ribbons
- 1/4 cup piquillo peppers from a jar, drained and thinly sliced crosswise
- 1 dozen large eggs, beaten lightly
- 4 ounces Manchego cheese, coarsely shredded (1 cup)
- Pinch of smoked paprika
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