Spanish Style Scrambled Eggs

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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