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servings:

Despite my penchant for mid afternoon naps, rice and seafood dishes, and good red wine, no one has ever mistaken me for Spanish. But as I looked at a display of pheasant, duck and ostrich eggs at Whole Foods today I suddenly got a craving for eggs and potatoes cooked in a pan until golden

• 2 yukon gold potatoes large (peeled and cut into 2mm thick slices)
• 1 onion small cut crosswise into rings
• 1 tablespoonolive oil
• 1/2 teaspoonsalt
• 3 eggs
• 2 tablespoonscream
• 10 Manchego thin slices (sliced with a vegetable peeler)
• 1 tomato minced
• 1/2 cupsugar
• 1 tablespoonlemon juice
• 1/2 teaspoonpimenton (smoked paprika)

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