Chorizo Con Papas Y Huevos

Recipe Ingredients

2		Russet potatoes - peeled and diced
1/2 lb	227g / 8oz	Bulk or chopped chorizo - see * Note
1		Onion - chopped
10		Eggs
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Cilantro leaves - chopped
		Garnish
2		Green onions - sliced
		Grated Panela cheese

Recipe Instructions

* Note: See the "Homemade Chorizo" recipe which is included in this collection.

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 well browned, 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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6295 broadcast 10-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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