Chorizo Con Papas Y Huevos

Source: Mexican Recipes To-Go

Recipe By : TOO HOT TAMALES SHOW

2 russet potatoes -- peeled
1 and diced
1/2 lb bulk or chopped chorizo
1 onion -- chopped
10 eggs
1 salt -- to taste
1 pepper -- freshly ground to
1 taste
1/2 bunch cilantro leaves -- chopped
2 green onions -- sliced for
1 garnish
1 grated panela cheese for
1 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 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. Yield: 4
to 6 servings.