Step 1: Prepare the Potatoes

• Preheat your oven to 410°F (210°C) using the bake + broil option (top and bottom heat).
• Cut the potatoes into small 1/2-inch pieces and place them in a bowl. Drizzle 1 tablespoon of extra virgin olive oil, season with sea salt and black pepper, and toss to coat evenly.
• Spread the potatoes on a baking tray lined with parchment paper, ensuring they are in a single layer. Bake for approximately 40 minutes until golden and crispy.

Step 2: Prepare the Egg Mixture

• While the potatoes are roasting, finely dice 1/2 onion, chop the garlic cloves, and dice the bell peppers.
• In a separate bowl, crack 6 cage-free organic eggs. Season with sea salt and black pepper, then whisk until well combined.

Step 3: Cook the Vegetables

• Heat a large non-stick pan over medium heat and add 2 tablespoons of extra virgin olive oil. After the oil heats up, add the diced onions, chopped garlic, and bell peppers.
• Sauté for about 6 minutes, stirring occasionally until the vegetables are lightly cooked. Season with sea salt and black pepper.

Step 4: Scramble the Eggs

• Pour the whisked eggs over the sautéed vegetables. Cook the eggs for about 3 minutes, gently stirring occasionally until they are fully cooked but still soft.

Step 5: Combine and Serve

• Once the potatoes are done roasting, remove them from the oven and transfer them to a serving dish.
• Spoon the scrambled egg mixture over the roasted potatoes. Sprinkle shredded Manchego cheese over the top, followed by a dash of sweet smoked Spanish paprika. Garnish with freshly chopped chives.
• Serve immediately and enjoy!