HUEVOS REVUELTOS ESPAñA (SPANISH SCRAMBLED EGGS)

Huevos Revueltos España (Spanish Scrambled Eggs) image

Provided by Vickie Parks @Northwestgal

Categories Eggs

Number Of Ingredients 12

1/2 pound(s) fingerling potatoes, rinsed well
water (enough to cover potatoes in saucepan)
2 teaspoon(s) olive oil
1 teaspoon(s) salt
1 small spanish onion, chopped (about 1/2 cup or so of chopped onion)
1 teaspoon(s) black pepper
3 to 4 ounce(s) spanish dry chorizo sausage, quartered lengthwise and thinly sliced
3 to 4 ounce(s) spanish lomo ham (or italian serrano ham), sliced and cut into thin ribbons
1/4 cup piquillo peppers (or red chile peppers) from a jar, drained and thinly sliced crosswise
8 large eggs, beaten lightly
1 cup - manchego cheese, coarsley shredded (about a 4-ounce package)
1 generous pinch(es) spanish smoked paprika

Steps:

Bring a medium size saucepan with water to a boil. Add the potatoes to water, and let potatoes boil until tender, about 10 minutes. Drain, and rinse with cool running water for about 1 minute. When potatoes are still warm but cool enough to handle, slice potatoes crosswise about 1/2 inch thick.
In a large nonstick skillet, heat oil over medium heat. Add potato slices and chopped onion. Season potatoes and onion with salt and pepper, and cook about 5 minutes or until potatoes are browned, turning occasionally to ensure even cooking. Add chorizo and ham, and cook over medium heat for about 2 minutes or until ham is crisp, stirring occasionally. Stir in the piquillo peppers and cook for 1 more minute.
Beat eggs in a bowl with a bit of salt and pepper. Add beaten eggs to the skillet and cook about 5 minutes or until soft curds form in the eggs, stirring frequently with a wooden spoon. Add the shredded Manchego, and continue stirring while it cooks another 30 seconds or until cheese just begins to melt. Sprinkle smoked paprika on top, and serve immediately with buttered toast or toasted English Muffins.