For scrambled eggs, the best potatoes are those that do not fall apart during cooking and frying, like salad potatoes (type A) or potatoes with low starch content (type B). Two potatoes are enough.

Add potatoes and ... whisk together eggs, cilantro and heavy cream. Season with salt and stir into chorizo mixture. Cook eggs to desired doneness; for a medium-soft scramble, about 2 minutes.