Spanish-Style Scrambled Eggs

1. 1

   Bring a medium saucepan of water to a boil.

2. 2

   Add the potatoes and cook over moderately high heat until tender, about 10 minutes.

3. 3

   Drain and slice the potatoes crosswise 3/4 inch thick.

4. 4

   In a large nonstick skillet, heat the oil until shimmering.

5. 5

   Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Add the chorizo and ham and cook over moderately high heat, stirring occasionally, until the ham is crisp, about 2 minutes.

8. 8

   Stir in the piquillo peppers and cook for 1 minute.

9. 9

   In a medium bowl, beat the eggs with a generous pinch of salt and pepper.

10. 10

    Add them to the skillet and use a rubber spatula to scrape and stir until large, soft curds form, about 5 minutes.

11. 11

    Stir in the Manchego and cook, stirring, just until melted, about 30 seconds.

12. 12

    Transfer the eggs to a platter, sprinkle with smoked paprika and serve.

* Per serving · 4 servings · Values may vary.

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