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

Serves: 8


  1. Preheat oven to 375°F. Toss potatoes with 1 tbsp olive oil; roast for 15 to 20 minutes or until tender and crisp.


  1. 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.


  1. Toss together tomatoes, red pepper, red onion, parsley, remaining olive oil, salt and pepper.


  1. 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.