RECIPES :Ingredients

Directions

Sysco Chef/OpCo: Prep Time: Servings:Cook Time:

BR

EAK

FAST

CHORIZO AND POTATO OMELETTE

Liquid Eggs / ½ Cup

Chorizo / 4 OZ

Diced Potato’s / ½ Potato

Diced Onions / ¼ Of Onion

Diced Tomato / 1 Whole

Chopped Cilantro / 2 OZ

Diced Jalapeño / 1/2 A Pepper

Lime / 1 Whole Lime And Zest

Olive Oil / 2 TBSP

Salt / To Taste

Pepper / To Taste

Cooking Oil / 4 OZ

1. To Make Pico De Gallo Start By Taking Tomato, Onion, Cilantro And Jalapeno And Dice Them In To A Small Diced Cubes . Toss All The Diced Vegetables With Lime Juice, Lime Zest Olive Oil And Salt And Pepper To Taste In A Bowl Then Hold For Topping Omelette .

2. Take Both Pans And Place Them On Med Heat. Then Add 2 Oz’s Of Oil To Each Of Them In One Place Diced Potato And Let Them Brown For 3 To 4 Minutes Then Add Raw Chorizo And Cook For 5 to 6 Minutes More Till Fully Cooked Season With Salt And Pepper

3. After You Have You Fully Cooked Chorizo And Potato Mixture In The Other Pan Add

Liquid Eggs To Hot Pan And With A Non Stick Spatula Move Eggs Around Till The Start To Cook Scraping Any Off The Sides If Start To Stick . Season Eggs To Taste With Salt And Pepper Then Add Chorizo And Potato Mixture To One Side And Fold Over The Other Side And Plate. Top With Pico De Gallo.

You Need Two Nonstick Pans , Cutting Board, Rubber Spatula

Knife And A Couple Of Small Bowls

Chef Rodrigo Morales / Los Angeles 10 to 15 minutes 10 Minutes 1