Slice the meticulously scrubbed multi-hued fingerling potatoes into thin rounds. Heat olive oil in a non-stick skillet over medium heat.

Add the sliced fingerling potatoes to the skillet, season with a touch of freshly ground Himalayan pink salt and Malabar black pepper. Cook, stirring occasionally, until the potatoes are golden and tender, usually around 8-10 minutes. Remove from the skillet and set aside.

In a mixing bowl, lightly whisk the 6 large free-range eggs.

Prepare the lomo or serrano ham by ribboning it elegantly and finely slicing the jarred piquillo peppers.

In the same skillet used for the potatoes, add the sliced artisanal dry chorizo. Cook for about 2-3 minutes until the chorizo begins to release its oils and becomes slightly crispy.

Add the ribboned lomo or serrano ham to the skillet and cook for an additional 1-2 minutes, allowing the flavors to meld.

Return the cooked fingerling potatoes to the skillet with the chorizo and ham.

Sprinkle a pinch of Spanish smoked paprika over the mixture for added flavor.

Pour the lightly whisked eggs over the contents in the skillet.

Cook the ingredients with the eggs, stirring gently and continuously with a spatula until the eggs are softly set but still slightly moist. This typically takes about 2-3 minutes.

Once the eggs are cooked to your desired consistency, gently fold in the finely sliced jarred piquillo peppers.

Remove the Spanish Breakfast Scramble from heat and transfer it to a serving plate or individual plates.

Optionally, garnish with additional freshly ground black pepper or a drizzle of extra-virgin olive oil for extra flavor.

Serve the Spanish Breakfast Scramble immediately while warm. Enjoy this flavorful breakfast dish that harmonizes the savory notes of chorizo and ham with the richness of eggs and potatoes!