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0.0 – 0 reviews • Potato
| Level: |
Easy |
| Yield: |
4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
360 |
| Total Fat |
21 g |
| Saturated Fat |
8 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
20 g |
| Cholesterol |
300 mg |
| Sodium |
577 mg |
