Yield: 4 servings
|2||Russet potatoes, peeled and|
|½ pounds||Bulk or chopped chorizo|
|Salt an freshly ground|
|Pepper to taste|
|½ bunch||Cilantro leaves, chopped|
|2||Green onions, sliced for|
|Grated Panela cheese for|
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