Chorizo con papas y huevos
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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