Title: Chorizo con papas y huevos
 Categories: Toohot
      Yield: 4 Servings
 
      2    Russet potatoes, peeled and
           Diced
    1/2 lb Bulk or chopped chorizo
      1    Onion, chopped
     10    Eggs
           Salt an freshly ground
           Pepper 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