Chorizo con papas y huevos

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


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