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-- Prep --
1. Cut CHORIZO from its casing and break into large chunks.
2. Chop ONION medium.
3. Optional: peel POTATOES and TOMATOES. Torch and peel BELL PEPPER and CHILI. See (Note-3).
4. Dice Potato about 1/2 to 3/4 inch, dice Bell Pepper large, dice Chili small, dice Tomatoes large. Mix all.
-- Run --
5. Beat EGGS lightly.
6. Heat OIL in a spacious sauté pan or wok and fry Chorizo until lightly browned, crumbling it into smaller chunks as it frys. Remove it from the pan leaving the oil.
7. Adjust oil. If your chorizo has exuded a lot remove all but about 2 T. If there is little add Olive Oil to make about 2 T.
8. Fry Onions until they show a touch of color, then stir in Potato Mix. Cook over moderate heat, stirring occasionally, until potatoes are reasonably tender. Cover as necessary so it doesn't dry out, but the mix should end up just moist.
9. Stir in Chorizo and then Eggs. Turn over a few times over moderate heat until eggs are set - do not overcook. Season to taste with Salt and Pepper.
10. Serve garnished with Cilantro leaves and Chopped Onion.