Huevos con Papas y Chorizo

Have any of those leftover papas con chorizo? Use them to make some breakfast.

Ingredients

• Eggs

• Potatoes

• Sun Dried Tomatoes

• Cilantro

• Chorizo (Reynaldo’s Soy Chorizo)

• Flour Tortillas

• Pepper Jack Cheese

• Cumin

• Mexican Chili powder

• Garlic Salt

Directions

Papas con Chorizo

1. 1. Heat the first pan on medium-high with a little bit of vegetable oil.

2. 2. Add the chorizo with sun dried tomatoes and let cook.

3. 3. In a separate pot, boil water with salt and potatoes. Do not cut up the potatoes when boiling them.

4. When the potatoes are barely soft, drain the water, peel the potatoes and dice them up.

5. In a second pan, heat a little bit of sun dried tomato oil and fry the potatoes (this is separate from the pan with the chorizo).

6. Once the potatoes are tender enough, through them in with the chorizo. Serve.

Adding the Eggs

1. If you have leftover papas con chorizo, reheat them on a skillet.

2. Rinse some cilantro (however much you want to add) and tear it with your hands. Add it to the skillet with the papas con chorizo.

3. Crack the eggs on top of the papas. Add chili powder, cumin, and garlic salt to taste. Do not scramble. Once the bottom is white, flip over and serve. Cook eggs to your preference.

4. Heat up tortillas with pepper jack cheese. Serve together.

Notes

Don’t use olive oil, it will burn. You can use coconut oil in place of the sun-dried tomato oil if desired. Cook the chorizo separately as not to burn it because the potatoes take a little longer to cook.