Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Chorizo con Papas y Huevos
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 360
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 300
- Sodium
- 577
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
- 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.