Peel & slice potatoes, wash & rinse access water.
1 cup Sunflower oil heated in skillet
Slice up chorizos caseros
Crack the eggs and whip them. Set aside.
Add potato to oil after 5 minutes in oil, gently toss to prevent burning on one side.
Remove potatoes and lay them in a bowl with a paper towel to remove excess oil- this is how the potato should be cooked- Not fully golden brown but cooked throughly from the inside.
Back to the eggs- Add preferred seasonings to eggs and salt to taste.
Drain oil from same skillet and leave just enough so that the bottom is coated.
Mix in chorizo and eggs into cooked potato, toss evenly.
Evenly tossed like this
Pour mixture into pan and evenly set it so its nicely flat on the skillet then cover for 5 minutes.
Flip torta over and continue cooking for 5 more minutes.
Flip
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