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

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Instructions

1. Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
2. 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.
3. 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.