Revuelto con patatas y pimientos de Jaén

Cut the peeled potatoes into half-inch bite-sized pieces.

Lay them flat in a stock pot, add water just to barely cover, season generously with sea salt and heat on high.

Roughly chop the onion, cut the bell peppers into bite-sized pieces and thinly slice the garlic.

Crack the eggs into a bowl, season with sea salt and black pepper and whisk until well mixed.

Boil the potatoes about 15 minutes, until just al dente: a toothpick goes in easily but with some resistance. Do not overboil or they break apart later.

Drain in a colander and rinse under cold water to stop the cooking.

Heat a large fry pan over medium heat with the olive oil for a couple of minutes.

Add the onion, bell pepper and garlic and saute about 5 minutes, stirring every minute or so.

Add the potatoes, season with sea salt and black pepper, and cook 10 to 15 minutes, stirring every 1 to 2 minutes, until lightly golden.

Stir in the smoked paprika quickly so it does not turn bitter.

Add the whisked eggs, spread evenly, lower to medium-low and stir gently and continuously 2 to 3 minutes until the eggs are just cooked through.

Transfer to a serving dish and garnish with fresh parsley.