2 medium potatoes, peeled and sliced 1/8 inch thick
¼ pound raw chorizo, loose or removed from casing
1/8 cup milk or cream
salt and pepper, to taste
Newman’s Own® All-Natural Bandito Salsa Medium
In a non-stick pan over medium heat, brown the chorizo in olive oil, breaking it into chunks as it cooks. Add the potatoes and stir to combine.
Cover the pan and cook until the potatoes are cooked through, stirring occasionally to prevent sticking and burning.
Meanwhile, beat the eggs with salt, pepper, and the milk or cream. Once the potatoes are done, pour egg mixture over the potato and chorizo mixture and stir to combine.
Reduce heat to low and cover the pan. Let cook about 5 minutes, or until the eggs are set.
If desired, finish in the broiler for a firmer top. Flip onto a plate and serve with the salsa.
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