Spanish-Style Scrambled Eggs

Name: Spanish-Style Scrambled Eggs
Total time: 40 min
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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Total: 40 minutes

Servings: 6

Cost: $5.80 /serving

Author : Neal Fraser

Ingredients

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1/2 pound fingerling potatoes, scrubbed2 tablespoons extra-virgin olive oilSalt and freshly ground pepper4 ounces dry chorizo, quartered lengthwise and thinly sliced4 ounces thinly sliced lomo or serrano ham, cut into wide ribbons1/4 cup piquillo peppers from a jar, drained and thinly sliced crosswise1 dozen large eggs, beaten lightly4 ounces Manchego cheese, coarsely shredded (1 cup)Pinch of smoked paprika

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Instructions

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Step 1

Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise 3/4 inch thick.

Step 2

In a large nonstick skillet, heat the oil until shimmering. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes. Season with salt and pepper. Add the chorizo and ham and cook over moderately high heat, stirring occasionally, until the ham is crisp, about 2 minutes. Stir in the piquillo peppers and cook for 1 minute.

Step 3

In a medium bowl, beat the eggs with a generous pinch of salt and pepper. Add them to the skillet and use a rubber spatula to scrape and stir until large, soft curds form, about 5 minutes. Stir in the Manchego and cook, stirring, just until melted, about 30 seconds. Transfer the eggs to a platter, sprinkle with smoked paprika and serve.