Spanish-Style Scrambled Eggs

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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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