Spanish-Style Scrambled Eggs

• 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

1. Bring a medium saucepan of water to a boil.
2. Add the potatoes and cook over moderately high heat until tender, about 10 minutes.
3. Drain and slice the potatoes crosswise 3/4 inch thick.
4. In a large nonstick skillet, heat the oil until shimmering.
5. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes.
6. Season with salt and pepper.
7. Add the chorizo and ham and cook over moderately high heat, stirring occasionally, until the ham is crisp, about 2 minutes.
8. Stir in the piquillo peppers and cook for 1 minute.
9. In a medium bowl, beat the eggs with a generous pinch of salt and pepper.
10. Add them to the skillet and use a rubber spatula to scrape and stir until large, soft curds form, about 5 minutes.
11. Stir in the Manchego and cook, stirring, just until melted, about 30 seconds.
12. Transfer the eggs to a platter, sprinkle with smoked paprika and serve.

potatoes, extravirgin olive oil, salt, chorizo, serrano ham, piquillo peppers, eggs, manchego cheese, paprika

Taken from www.foodandwine.com/recipes/spanish-style-scrambled-eggs (may not work)