Corn tortilla with avocado salad

Name: corn tortilla with avocado salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 tablespoons oil; 500 g cooked potatoes in slices; 6 Eggs; 1 tin can corn kernels (300 g), drained; 2 grapefruits; 2 ripe avocados; 1 Red onion in very thin rings; 6 tablespoons sweet chilli sauce

A nice mexican recipe. The vegetarian main course contains the following ingredients: oil, boiled potatoes (in slices), eggs, corn kernels ((300 g), drained), grapefruits, avocados, red onion (in very thin rings) and sweet chili sauce.

Ingredients

Directions

Fry 2 tbsp oil in frying pan with non-stick coating and fry potatoes for 3 min.
Unscrew eggs with corn kernels and salt and pepper to taste.
Pour egg mixture into baked potatoes and leave tortilla covered over medium heat for 12-15 min.
Grapefruit thickly peel and cut segments with sharp blade between the membranes, collect and store juice.
Peel avocados and cut into wedges and tossed with taste grapefruit juice and salt and pepper to taste.
Dip avocado, grapefruits and red onions with remaining oil.
Cut the tortilla into 8 points and divide it over four plates.
Create Avocado salad next to it.
Serving chilli sauce..