Wash, peel, and cut the potatoes into strips. Season with salt and fry in a pan with plenty of olive oil. Once golden, remove from the oil and dry with a paper towel.
Sauté the chorizo along with the asparagus and mix with the potatoes.
In another pan with a little oil, fry the eggs sunny-side up, trying to keep the yolk runny and the white barely cooked. Remove and place on top of the potatoes.
Mix the eggs with the potatoes; the liquid yolks will help combine the dish.
Sprinkle with chopped cilantro
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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