Chorizos Revueltos (Scrambled Eggs with Chorizo)

I love chorizos and would like to try this for dinner when I ran out of things to cook.

Revueltos are a Spanish form of scrambled eggs. The eggs are cracked directly into the pan and cooked rapidly over high heat while you break them up and swirl them around, gathering threads of white and yolk and, in this recipe, bits of chorizo. Revueltos make a fine breakfast and an even better first course for dinner. The fat in the chorizo has a way of making the eggs taste creamy without the need for any cream.

1 1/2 ounces mild Spanish chorizo, thinly sliced, cut crosswise into half moons
1 tablespoon olive oil
6 large eggs, cracked into a bowl
Coarse sea salt

Spread the sliced chorizo over the bottom of a large nonstick skillet and place over medium-high heat. When the chorizo begins to sizzle, add the olive oil to the pan. Pour in the eggs, then, using a wooden spoon, very quickly stir the eggs, breaking the yolks and turning the eggs over and over again, until just barely cooked, lifting the pan off the heat halfway through. It will take less than a minute.

Pour onto a serving dish, sprinkle with sea salt, and serve.