Spanish Eggs: parboil fingerling potatoes. Heat a cast iron skillet with butter and olive oil, garlic, smoked Spanish paprika and dried herbs at 425°F. Take the skillet from the oven, put in the potatoes and break them lightly with a masher. Put them in for 30 minutes.
About 10 minutes before done, use a spatula to turn the potatoes, then add diced tomatoes, sliced cheddar, and break 3 eggs over it all. Crank the oven to 450, and put the skillet back in. Should be 7-10 minutes to finish, depending on how done you like your eggs
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