Ingredients
4 ounces dry Spanish chorizo – diced small
1 each russet potato – peeled and diced
1 small yellow onion – diced small
2 ounces olive oil
2 large eggs
salt and pepper – to taste
Preparation
In a small to medium non stick skillet sauté the potatoes, onions, and chorizo in olive oil until the onions have taken on a little color and the potatoes start to become tender. (You may par boil the potatoes or used left over baked potatoes if you wish to speed up the process or to utilize left over spuds). Season.
Whisk eggs with a touch of water and pour over the potato mixture in the pan allowing the eggs to coat potatoes evenly. Work as for an omelets and when eggs have set on bottom, flip mixture and allow to cook and take on color. When cooked through turn out onto plate and allow to come to room temp.
Cut into wedges and serve with aioli or other appropriate garnishes. Great for an appetizer or a light brunch entree with a salad.
