Ingredients: A great way to kick-start a sleepy sunday - serve with toasted peasant bread and seasonal fruit. We love to wash this down with a spicy Bloody Mary or Mimosa made with Spanish Albarino wine instead of Champagne. 6 slices Serrano Ham 3 Potatoes pinch Dried Thyme 1/2 Spanish Onion, julienned 1 tbsp Snipped Parsley, chives 4 ea Large Eggs 2 oz Piquillo Peppers 3 oz Urgelia (or Tetilla) sliced pinch pimenton de la vera Salt & Pepper to taste 2oz Cadi Butter Directions: 1. In Skillet combine butter, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat until potatoes are barely tender, 20 to 25 miNutes. 2. In small bowl beat together Eggs and Milk; add serrano ham, sliced piquillo, pimenton, cheese and chive. 3. Pour over potato mixture; Cover and continue cooking over very low heat until egg is set in center, 8 to 10 minutes. 4. With a spatula, loosen sides and bottom and slide potatoes out onto serving plate, and serve immediatly.