Ingredients
- 8 spanish dry chorizo
- 2 dozen large eggs
- 4 medium onions (white)
- 4 medium red peppers
- 4 clove fresh garlic
- 2 head scallions
- 6 head large tomatoes
- 2 head avocado (season ripe)
- 2 head green peppers
- 4 pound potatoes (idaho large white)
- 2 pound limes
- 1 pound eight ounce sour cream
Preparation
Baking Directions:
Spanish omelet with chorizo stir fry1. Garnish — add peppers (chop fine), lime juice, scallion, diced tomato, diced mango and avocado, salt, pepper in a dish and let marinate for a while.
2.Sautee chorizo (diced) with onion, green pepper, garlic, scallion and olive oil.
3.Add 1/2 tablespoon of butter 4. Add pepper (no salt) and let simmer for 4-5 minutes on medium heat 5. Boil the potatoes.
6.Take 8-10 eggs and wisk them with a tablespoon of sour cream, salt, pepper, paprika, and wisk together.
7.Combine the sour cream and egg mixture, and the chorizos.
8.Take a saucepan and brown the potatoes until crispy.
9.Add the chorizo mixture to the potatoes and cook on medium heat for 4-5 minutes then flip and wait until golden brown.
10.Serve with the garnish on top.
