Revueltos With Chorizo And Potato

• 2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
• 2 cups bread cubes
• 1 chorizo sausage link, taken out of the casing and shaped into small meatballs
• 1 red potato, chopped into smaller pieces
• 1 handful of chopped green scallions
• 1 handful of freshly grated Parmesan
• 8 large eggs, beaten
• 1/2 teaspoon pimenton
• 2 tablespoons chopped Italian parsley
• 2-3 tablespoons olive oil
• Salt and pepper to taste

1. Put 3 tablespoons of olive oil in a cast-iron skillet over medium-high heat. Throw in the peeled garlic cloves and let them brown lightly. Remove the cloves from the skillet and set aside. Then throw in the bread cubes (these can be cut from day old bread) seasoned with salt and pepper. Lower the heat to medium and fry the cubes until they are browned and crisp, roughly 2 minutes. Remove bread and set aside to cool with the garlic cloves.
2. Now put the chorizo in the skillet to fry. After the chorizo is browned, add in the potatoes. Let the potatoes cook in the chorizo fat until tender. This could take anywhere from 5-10 minutes. While this is going on, season the beaten eggs with salt, pepper and pimenton. When the potatoes are ready to go, add in the green scallions and minced garlic - cook for about one minute more. Then pour the egg mixture into the skillet and cook, stirring all of the ingredients together with a wooden spoon, until they are nice and scrambled (2-3 minutes). Finally, add in the parsley and serve the eggs hot, topped with the fried bread cubes and grated Parmesan.

garlic, bread cubes, sausage, red potato, handful, handful of freshly grated parmesan, eggs, pimentufn, italian parsley, olive oil, salt

Taken from food52.com/recipes/27874-revueltos-with-chorizo-and-potato (may not work)