| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 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 |
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 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 <asher@mcs.com>
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