Summer Spanish Breakfast Bowl
1 lb potatoes, peeled and cut into 1/2-inch cubes
3 tbsp olive oil, divided
1 pkg (6 oz) Campofrio Chorizo Nuggets
2 ripe tomatoes, chopped
1/2 cup chopped roasted red pepper
1/2 red onion, chopped
2 tbsp chopped fresh parsley
1/4 tsp each salt and pepper
2 cups cooked corn kernels
4 hard-cooked eggs, quartered
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- Preheat oven to 375°F. Toss potatoes with 1 tbsp olive oil; roast for 15 to 20 minutes or until tender and crisp.
- Meanwhile, heat another tablespoonful of oil in skillet set over medium heat; sauté chorizo for about 5 minutes or until crisp. Drain on paper towel.
- Toss together tomatoes, red pepper, red onion, parsley, remaining olive oil, salt and pepper.
- Toss roasted potatoes with corn; divide among bowls. Top with tomato mixture, hard-cooked eggs and chorizo.
Tip: To save time, use a prepared fresh salsa for this recipe.