Last night for dinner I cooked this easy Andalusian recipe from Córdoba that I took from this Spanish cooking website:
I sliced the potatoes (premium from Idaho seem best), lightly fried them in a pan with Spanish olive oil, then cut a white onion and a green pepper into julienne strips and added to the frying, and finally added 15 pieces of spicy chorizo to the pan. I drained some of the now red oil with a big spoon. Right after I added salt and pepper, four beaten eggs to the mix and scrambled the whole thing until it curdles. The final master touch was adding the flavour of the country: the thyme.
Ready to serve and enjoy the glory of beautiful Southern Spain fields ; )
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