Title: Chorizo Con Papas Y Huevos
Categories: None
Yield: 4 Servings

2 Russet potatoes; peeled and
-diced
1/2 lb Bulk or chopped chorizo
1 Onion; chopped
10 Eggs
Salt; to taste
Pepper; freshly ground to
-taste
1/2 bn Cilantro leaves; chopped
2 Green onions; sliced for
-garnish
Grated Panela cheese for
-garnish

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 10/9/show Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6295

Posted to MC-Recipe Digest V1 #266

Date: Mon, 28 Oct 1996 18:34:23 -0600

From: Pat Asher