3 medium size boiling potatoes, peeled and cut into 1/4 inch dice
3 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely minced
½ Pound Mulay’s Chorizo
Using a medium sized saucepan, bring enough salted water to cover the potatoes to a boil. Drop in the potatoes and cook until almost done, but still slightly crunchy, about 10 minutes. Drain and reserve. Heat the oil in a medium size sauté pan or skillet over medium high heat until very hot, but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring often, until the onion is golden, about 2 – 3 minutes. Add the drained potatoes and reduce the heat to medium. Cook, stirring occasionally for another 3 to 5 minutes. Add the chorizo, stirring for another 5 minutes. Serve immediately. Makes 4 servings.