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1/2 pound fingerling potatoes, scrubbed
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2 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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4 ounces dry chorizo, quartered lengthwise and thinly sliced
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4 ounces thinly sliced lomo or serrano ham, cut into wide ribbons
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1/4 cup piquillo peppers from a jar, drained and thinly sliced crosswise
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1 dozen large eggs, beaten lightly
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4 ounces Manchego cheese, coarsely shredded (1 cup)
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Pinch of smoked paprika
Spanish Style Scrambled Eggs
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.
Nutrition Information
222
Calories
23g
Carbohydrates
23g
Protein
472mg
Potassium
3g
Fiber
5g
Sugar
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