POTATO CHIP SCRAMBLED EGGS WITH CHORIZO

Potato Chip Scrambled Eggs with Chorizo image

Provided by Alejandra Ramos

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 large eggs
1/4 cup heavy cream
2 tablespoons olive oil
1/2 Spanish onion, diced
3 cured chorizo links, sliced (about 1/2 pound)
5 ounces kettle-cooked potato chips (about 1 medium- or 2 small-sized bags)
1/4 cup loosely packed parsley, minced
Kosher salt and freshly ground black pepper
Red pepper flakes, for garnish

Steps:

Whisk the eggs and cream in a large bowl until combined and set aside.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.