Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chorizo con Papas y Huevos

  • Level: Easy
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

2 russet potatoes, peeled and diced

1/2 pound bulk or chopped chorizo

1 onion, chopped

10 eggs

Salt an freshly ground pepper to taste

1/2 bunch cilantro leaves, chopped

2 green onions, sliced for garnish

Grated Panela cheese for garnish

Directions

  1. Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chorizo con Papas y Huevos

Chorizo con Huevos

Potato-Egg Salad (Ensalada de Papas y Huevos)

Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca

Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca