Mexican Breakfast Potato Skillet

Ingredients

Olive oil

2 tablespoons

Potatoes

4 medium, diced

Chorizo

8 ounces, casings removed

Onion

1 medium, diced

Bell pepper

1 medium, diced (any color)

Garlic

3 cloves, minced

Eggs

4, beaten

Cheddar cheese

1 cup, shredded

Cilantro

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced potatoes and cook, stirring occasionally, until they are crispy and golden brown, about 10 minutes.
3. Add the chorizo to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5 minutes.
4. Stir in the diced onion, bell pepper, and minced garlic. Cook for an additional 5 minutes, or until the vegetables are softened.
5. Pour the beaten eggs over the potato and chorizo mixture. Stir gently, cooking until the eggs are scrambled and fully cooked, about 5 minutes.
6. Sprinkle the shredded cheddar cheese on top of the skillet, cover, and let sit for about 2 minutes, or until the cheese is melted.
7. Remove from heat and sprinkle with chopped cilantro. Season with salt and pepper to taste.
8. Serve hot and enjoy the wonderful medley of flavors!