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["Chop up potatoes, onions, and garlic. Set potatoes aside in a separate bowl and mix together onions and garlic", "Coat potatoes in about two tablespoons of olive oil and toss with salt, pepper, and paprika. Make about one small-medium potato per person.", "Put coated potatoes in a cast iron pan and cook until softened and fully cooked inside but still firm enough to hold their shape. Make sure to check frequently and move the potatoes around the pan so they cook evenly and don't stick to the pan, if they start sticking add a bit more olive oil. These can also be made earlier and heated through in the oven.", "Scramble about two eggs per person with a bit of salt and whisk in a generous amount of black pepper. You're going to use more than you think you need but it gives a really nice bite, you'll want enough to just about cover the surface of the eggs. Add two generous pinches of mexican oregano. This is similar to traditional oregano, but has a slightly different flavor which works particularly well for dishes like this.", "If you are using a pre-cooked or soy chorizo you should prepare the chorizo now by removing it from the casing. If you are using uncooked chorizo you will want to fry it off until cooked, but not too crispy.", "Using about 1 tablespoon of olive oil for every two eggs begin to fry off the onions and garlic on a medium to high heat.", "Once the onions are transparent turn the heat to low and add the eggs. To get the best scramble cook at a low temperature, folding from under as the egg cooks. Also, don't skimp on the oil!", "Before the eggs are cooked, while they are still quite soft and large curds are starting to form add the chorizo and continue cooking until the eggs are cooked but still soft and the chorizo is a bit crispy on some edges. You won't want to leave it in the pan very long as it will continue cooking.", "Serving Suggestions:
