Huevos Rotos Breakfast Casserole Recipe | Chef's Complements

Ingredients

• 10 russet potatoes, peeled and sliced
• 1 teaspoon Spanish paprika
• 1 lemon, finely zest (cut the zested lemon into wedges for serving)
• 6 tablespoons olive oil
• 6 tablespoons water
• Fully cooked Spanish-style chorizo, cut into thin coins
• 1 cup grated Manchego cheese
• Jamon Iberico
• 5 large eggs
• Salt to taste
• Pepper to taste