Spanish-Style Scrambled Eggs
- TOTAL TIME: 40 MIN
- SERVINGS: 6
For this dish, chef Neal Fraser uses spicy chorizo and Spanish lomo (cured pork loin) in scrambled eggs, along with potatoes, piquillo peppers and smoky paprika. Since lomo can be hard to find, we've substituted readily available serrano ham.
- 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
- 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.
- 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.
- 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.