1 avocado
2 wheat/corn tortillas
2 eggs
2 ripe tomatoes
½ onion
1 green Italian pepper
Garlic salt
Tabasco sauce
Salt
Extra virgin olive oil
4-5 sprigs of fresh coriander
Peel and chop the onion, green pepper and tomatoes. Heat a small amount of extra virgin olive oil in a frying pan and fry the vegetables on low heat. Halfway through cooking, add Tabasco sauce to taste, and a pinch of salt and garlic salt. Stir occasionally until the vegetables are tender. Set aside.
Heat a small amount of extra virgin olive oil in another frying pan and brown the tortillas on both sides. Set aside.
Cut the avocado in half, and remove the stone and skin. Thinly slice each half, widthways, and form a spiral. Set aside.
Finally, heat the oil in a frying pan and fry the two eggs.
Place the omelettes on two plates, cover with vegetables and top with the eggs. Serve with the avocado and a few sprigs of fresh coriander.
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