Chorizo con papas y huevos

Ingredients:

2 russet potatoes, peeled and diced
1/2 pound bulk or chopped chorizo
1 onion, chopped
10 eggs
Salt, to taste
Pepper, freshly ground to taste
1/2 bunch cilantro leaves, chopped
2 green onions, sliced, for garnish
Grated panela cheese, for garnish

Preparation:

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 well browned, 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.