Hearty Uruguayan Revuelto Gramajo with Chorizo and Bell Peppers

Cook the frozen shoestring french fries according to package directions until golden brown and crispy. If using fresh potatoes, heat 1 tablespoon of olive oil in a large skillet over medium-high heat and fry the julienned potatoes until golden and tender, about 10-12 minutes, stirring occasionally. Drain on paper towels and season lightly with salt.

While the fries cook, heat the remaining 1 tablespoon of olive oil in a separate large skillet over medium heat. Add the crumbled chorizo and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo from the skillet with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.

Add the diced red and green bell peppers to the skillet with the chorizo fat. Sauté over medium heat until softened, about 5-7 minutes.

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Return the cooked chorizo to the skillet with the bell peppers. Pour the egg mixture over the chorizo and peppers. Cook over medium-low heat, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 3-5 minutes.

Gently fold in the crispy french fries with the scrambled egg mixture. Stir just enough to combine without breaking up the fries too much.

Serve immediately, garnished with fresh chopped parsley.