Spanish-Style Eggs with Roasted Potatoes

Ingredients:

• 3 tablespoons extra virgin olive oil
• 3 medium-sized potatoes, cut into 1/2 inch (1.25 cm) pieces
• 6 cage-free organic eggs
• 1/2 onion, finely diced
• 1/2 green bell pepper, finely chopped
• 1/2 red bell pepper, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 cup shredded Manchego cheese (or other Spanish cheese)
• Dash of sweet smoked Spanish paprika
• Handful of finely chopped chives
• Sea salt and black pepper to taste

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Preheat oven: Preheat oven to 410°F (210°C). Line a baking tray with parchment paper.
2. Prepare potatoes: Cut potatoes into 1/2 inch pieces. Toss with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking tray. Bake for 40 minutes, or until tender.
3. Sauté vegetables: Heat remaining olive oil in a large nonstick fry pan over medium heat. Add diced onion, bell peppers, and garlic. Sauté for 6 minutes, or until vegetables are lightly softened. Season with salt and pepper.
4. Cook eggs: Crack eggs into the pan with sautéed vegetables. Cook for about 3 minutes, mixing occasionally, until eggs are set.
5. Assemble dish: Transfer cooked potatoes to a serving dish. Top with egg mixture, shredded Manchego cheese, sweet smoked paprika, and chopped chives.
6. Optional additions: Add spinach, kale, crumbled feta cheese, or red pepper flakes for extra flavor and texture.

Enjoy your delicious Spanish-Style Breakfast Hash!