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1
Heat a medium nonstick skillet over medium heat.
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2
When it is hot, sprinkle half of the cheese evenly over the bottom of the skillet.
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3
Cook, shaking pan occasionally to assure an even distribution of cheese over the pan bottom, until the edges are lacy and toasted, about four minutes.
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4
Remove pan from heat and allow cheese to set for about 30 seconds.
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5
Use a large heatproof spatula and tongs to carefully flip frico over and cook until the other side is golden, another two minutes.
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6
Slide frico out of the pan and onto a paper towel-lined plate.
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7
Repeat with remaining cheese and let stand while you prepare the eggs.
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8
Cut chorizo into half-inch dice.
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9
Heat a nonstick skillet to medium-high heat and add chorizo.
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10
Once the fat from the chorizo has started to render, after about a minute, add onion and stir.
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11
Reduce heat to medium and cook, stirring often, until onion is soft and onion and chorizo have browned slightly.
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12
Pour off all but 1 tablespoon of the fat.
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13
Whisk eggs to break up yolks and add to skillet.
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14
Add parsley to taste.
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15
Reduce heat to low and cook, stirring and scraping the bottom often (this yields a soft, fluffy texture).
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16
Spoon scrambled onto plates and season to taste with pepper and salt (keep in mind that fricos are salty and chorizo is peppery).
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17
Break fricos into approximately 3-inch pieces and serve with eggs.
