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Potato-chicken tortilla with avocado salad
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Ingredients
Directions
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Chop the onion coarsely.
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Heat half of the tablespoons of olive oil in a large frying pan.
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Fry the onion and potato slices while stirring in two to three minutes light brown.
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Spoon the chicken slices through the potato mixture.
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Bake for another two minutes and scoop occasionally.
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In the meantime, whisk the eggs in a bowl.
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loose with the Italian herbs and some freshly ground pepper.
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Press the potato mixture flat.
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the frying pan and pour the egg mixture over it.
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Shake the pan and allow the egg to flow evenly over the bottom.
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Let the tortilla coagulate on medium high heat until the top is almost dry.
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Turn the tortilla over with a large lid and bake the bottom until golden brown.
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Meanwhile, halve the avocado and scoop the flesh into pieces from the skin.
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Beat in a bowl the vinegar with the rest of the olive oil and some salt and pepper to a dressing.
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Put in the lettuce and avocado.
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Serve the tortilla in points with the salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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