Chorizo con papas y huevos

Yield: 4 servings

Measure Ingredient
2 Russet potatoes, peeled and
Diced
½ pounds Bulk or chopped chorizo
1 Onion, chopped
10 Eggs
Salt an freshly ground
Pepper to taste
½ bunch Cilantro leaves, chopped
2 Green onions, sliced for
Garnish
Grated Panela cheese for
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

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