INGREDIENTS
6 oz
Jamon serrano or spanish chorizo
1/4 cup
Flat parsley, leaves
1 tbsp
Oregano, fresh
1
jar Pimentos
1
Spanish onion, large
4
Yukon gold potatoes
8
Eggs, large
2 tbsp
Capers
1
Salt and ground pepper
1
Olive oil
1 cup
Manchego cheese
mandoline
10
inch Non-stick skillet