Spanish-Style Scrambled Eggs

Directions

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.