Cut 2 yukon gold potatoes into small pieces that are about ⅛ of an inch (.3175 cm) thick, finely dice ½ of an onion, grab 2 cups of tightly packed fresh spinach and roughly chop, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk until well combined

Heat a large nonstick fry pan with a medium heat and add in a generous ⅓ cup extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, 2 minutes later add in the pieces of potato and continue to mix, after 15 to 17 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not overcrowd the pan, once all the spinach has been incorporated and it´s wilted, season with a generous ½ tsp sweet smoked paprika, sea salt and black pepper, mix until well mixed

Add in the whisked eggs into the pan, making sure you evenly spread them around, do not mix for 20 to 30 seconds, and then only mix a couple of times, that way you end up with big chunks of scrambled eggs, after 2 minutes remove the pan from the heat

Finely shred in about ½ cup Manchego cheese over the skillet and sprinkle with some freshly chopped chives, serve at once, enjoy!