Spanish-Style Scrambled Eggs

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Ingredients

1. 1/2 pound fingerling potatoes, scrubbed
2. 2 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. 4 ounces dry chorizo, quartered lengthwise and thinly sliced
5. 4 ounces thinly sliced lomo or serrano ham, cut into wide ribbons
6. 1/4 cup piquillo peppers from a jar, drained and thinly sliced crosswise
7. 1 dozen large eggs, beaten lightly
8. 4 ounces Manchego cheese, coarsely shredded (1 cup)
9. Pinch of smoked paprika

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.
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.
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.