Chorizo con Papas y Huevos

2 russet potatoes; peeled and diced
1/2 lb chorizo; bulk OR chopped
1 onion; chopped
10 eggs
Salt and pepper to taste
1/2 bunch cilantro leaves; chopped
2 green onions; sliced for garnish
Grated panela cheese for garnish

Cook the potatoes in boiling salted water 10 minutes. Drain and reserve. Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until wellbrowned, about 10 minutes.

Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve.

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