Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Russet potatoes, peeled and |
| \N \N | Diced |
| ½ pounds | Bulk or chopped chorizo |
| 1 \N | Onion, chopped |
| 10 \N | Eggs |
| \N \N | Salt an freshly ground |
| \N \N | Pepper to taste |
| ½ bunch | Cilantro leaves, chopped |
| 2 \N | Green onions, sliced for |
| \N \N | Garnish |
| \N \N | Grated Panela cheese for |
| \N \N | Garnish |
Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until wellbrowned, about 10 minutes.
Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH6295