Servings: 6

6 small to medium Yukon gold potatoes (1 ½ pounds) 6 small to medium Yukon gold potatoes (1 ½ pounds)
About 1/3 cup olive oil About ⅓ cup olive oil
1 small onion 1 small onion
Salt and pepper Salt and pepper
3 cloves garlic, thinly sliced 3 cloves garlic, thinly sliced
1 jar of 6 piquillo peppers, drained well and thinly sliced 1 jar of 6 piquillo peppers, drained well and thinly sliced
About 4 cups spinach or kale, stemmed and thinly sliced About 4 cups spinach or kale, stemmed and thinly sliced
12 eggs 12 eggs
1 ½ cups grated Manchego cheese 1 ½ cups grated Manchego cheese
2 teaspoons pimenton or paprika 2 teaspoons pimenton or paprika
A handful of parsley, to serve A handful of parsley, to serve
Serve with sliced jamon Serrano, sliced melon (green or orange) garnished with pink peppercorn and lime wedges Serve with sliced jamon Serrano, sliced melon (green or orange) garnished with pink peppercorn and lime wedges

Preheat oven to 400°F.
Scrub and shave potatoes, then steam or boil in salted water until just tender. Cool to handle and thinly slice. Soak in cold salted water.
Heat EVOO, about ⅓ cup, in nonstick ovenproof pan. Add onions and soften, then season with salt and pepper. Add the garlic and peppers. Drain the potatoes and add to the pan, then add greens and heat through to wilt greens.
Whisk up eggs and add half the cheese, salt and pepper and pimenton.
Pour eggs over top of potato mixture and bake until puffed and golden. Once eggs set, about 15 to 20 minutes, top with remaining cheese, turn off the oven and let cheese melt for 3 to 4 minutes in the hot oven. Cool 5 to 10 minutes, then cut and serve with ham, melon with pepper and lime wedges alongside.