Papas con Chorizo Omelet (Potatoes and Sausage Omelet)

The nursing facility I work at sits at the heart of San Fernando Valley and is roughly 40 miles from my house. My commute to work involves a torturous one hour-and-a-half bumper-to-bumper traffic through one of Southern California’s busiest freeways and what keeps me company (and sane) during the drive is my car radio. Every workday, you will find me in my vehicle from 7:30 am to 9:00 AM mercilessly slaughtering the songs of Mariah Carey, Celine Dion and Kelly Clarkson, unmindful of the misery my laborious singing invoked to fellow commuters on the road, while chugging on my daily ritual of ice-cold Diet Coke. On one of such mornings last week, the DJ of the station I was tuned in took the line of songs to a pause and started talking about the success of Michael Jackson’s This is It movie. As he piled praises upon praises on the dead singer, calling him “music icon”, King of Pop” and every grand salutation possible, I couldn’t help but mutter to myself, “Jackass, did you not call him Wacko Jacko just a few days before he died?” I mean, c’mon, how useless can this DJ’s words be when the person meant to appreciate them is now ten feet under? A tad too late, don’t you think? Where were all these accolades when Michael Jackson was slowly receding to a lonely world of masks, gloves and chimpanzees? Forgive me for ranting here, but I just find it mighty sad that right before everyone’s eyes, he literally became a white ghost of his former self and no one cared other than to laugh and to ridicule. So, here’s my thing, if you are one of those who plan to mourn at my grave in my death, send me flowers, twirl me on the dance floor, whisper I am loved TODAY. Do it now while I can still smell the fragrance of the petals, while my limbs can still waltz, while I can still hear the beating of thy heart. And here’s my other thing, if you are one of those who plan to win the Chef’s Secret 10pc Surgical Stainless Steel 12-Element Cookware Set I am giving away, please subscribe, link to the post or leave a comment TODAY. Do it now while the contest in still open! If there is one lesson I have learned well enough, it is that we should live without procrastination and love without hesitation, as sometimes, life does not give second chances.

Well, sometimes, life does give second chances. That is if you are this papas con chorizo I cooked yesterday for breakfast. This dish managed to shine and re-shine on my table in three ways of deliciousness: by itself as a side for scrambled eggs, between a layer of fluffy eggs as an omelet, and enveloped in a flour tortilla as a breakfast burrito. Gourmet reincarnation at its best!

 

Ingredients

1 lb Mexican pork chorizo
2 lbs potatoes, peeled and cubed to 3/4-inch cubes
1 medium onion, peeled and finely chopped
2 jalapenos, seeded and julienned
1 tsp of oil
salt

Procedure

In a pot, cook diced potatoes in boiling salted water until tender yet firm. Drain from water and set aside.

Heat a skillet over medium heat until hot. Add in chorizo and fry until its fat becomes oil, using back of spoon to crumble.

Add onions and jalapenos. Continue to cook and stir until onions are translucent and softened.

Add diced potatoes and continue to cook for an additional 3 to 5 minutes. Stir well to combine potatoes with chorizo mixture. Serve hot as a side dish or proceed to following steps:

For Papas con Chorizo Omelet:
In a bowl and with a fork, beat 4 eggs with a tbsp of water until combined. In a skillet, melt about a teaspoon or two of butter over medium heat. Make sure to coat bottom of skillet well. Pour beaten egg mixture into skillet and allow to set on the bottom. As the eggs begin to set, use a spatula to push in edges of the setting eggs to allow the uncooked egg mixture on top to flow underneath. When the bottom is begining to set but the top is still slightly liquid, layer potato-chorizo mixture on one side of the eggs. Using the spatula, fold the other half over filling to form an omelet. Gently slide onto plate. Serve hot with salsa of choice.

For Papas con Chorizo Burritto:
In a slightly oiled pan or in the microwave, warm flour tortillas. Layer potato-mixture in bottom third of tortilla and fold flaps to enclose filling and to seal gaps. Serve with salsa of choice.

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Recipes from Across the Border in The CookMobile Archive:

Chilaquiles

 

 

 

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