Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 1 medium yellow onion , sliced

  3. 1 red pepper , roughly chopped

  4. 1 (7-ounce) package pre-cooked chorizo , thinly sliced

  5. 1/2 pound red potatoes, cubed, boiled until tender and drained

  6. 1 garlic clove , minced

  7. 3 tablespoons chopped cilantro leaves

  8. 1 teaspoon kosher salt , plus

  9. 1 pinch 1/2 teaspoon freshly ground black pepper

  10. 12 eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic , and cilantro stirring carefully as to not break up the potatoes , cook 1 more minute. Season with salt and pepper. In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula , allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet . When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top. Remove from oven. Cut into wedges. Serve warm or at room temperature.


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