Spanish-Style Scrambled Eggs with Potatoes and Chorizo

Ingredients

• 6 large eggs
• 2 medium yukon gold potatoes
• 4 oz Spanish chorizo
• 2 tbsp olive oil
• 1/2 medium yellow onion
• 1 tsp smoked paprika
• 2 tbsp fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Dice the potatoes into small cubes and parboil in salted water for 6 minutes, then drain well.

2. 2

   Heat olive oil in a large skillet over medium-high heat and fry the potatoes until crisp and golden, about 8 minutes.

3. 3

   Add the diced onion and sliced chorizo and cook 4 minutes until the onion softens and the chorizo releases its oils.

4. 4

   Stir in the smoked paprika, salt, and black pepper.

5. 5

   Beat the eggs lightly, pour into the skillet, and gently fold over low heat until just set but still creamy.

6. 6

   Scatter with chopped parsley and serve immediately.