Potato-chicken tortilla with avocado salad

Name: potato-chicken tortilla with avocado salad
Total time: 15 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 1 onion; 600 gram potato slice; 1 smoked chicken fillet; 6 egg; 1 tablespoon dried Italian herbs; 1 eat ripe ready to eat avocado; 15 tablespoon wine vinegar; 125 gram mixed salad

Ingredients

Directions

Chop the onion coarsely.
Heat half of the tablespoons of olive oil in a large frying pan.
Fry the onion and potato slices while stirring in two to three minutes light brown.
Spoon the chicken slices through the potato mixture.
Bake for another two minutes and scoop occasionally.
In the meantime, whisk the eggs in a bowl.
loose with the Italian herbs and some freshly ground pepper.
Press the potato mixture flat.
the frying pan and pour the egg mixture over it.
Shake the pan and allow the egg to flow evenly over the bottom.
Let the tortilla coagulate on medium high heat until the top is almost dry.
Turn the tortilla over with a large lid and bake the bottom until golden brown.
Meanwhile, halve the avocado and scoop the flesh into pieces from the skin.
Beat in a bowl the vinegar with the rest of the olive oil and some salt and pepper to a dressing.
Put in the lettuce and avocado.
Serve the tortilla in points with the salad.