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corn tortilla with avocado salad


Ingredients

olive oil 3 tablespoon
potatoes (waxy) 500 gram
corn kernels 300 gram
graprefruits 2
avocados 2
onion (red) 1
sweet chili sauce 6 tablespoon

Preparation

  1. Cook the potatoes. Leave to cool, then peel and cut into slices.
  2. Fry the potato slices in a pan for 3 minutes on each side until golden brown.
  3. Whisk the eggs with the corn kernels, and season to taste with salt and pepper.
  4. Add the egg mix to the potatoes, reduce the heat, place a lid on the pan, and bake for 15 to 20 minutes.
  5. Meanwhile, peel the grapefruits, cut the pulp from the white skins (catch and save the liquid). Peel and halve the avocados, remove the pit, and cut into slices. Marinade with the grapefruit juice, salt, and pepper.
  6. Peel the red onion and cut into very thin rings. Mix the avocado, grapefruit and red onion, and sprinkle with olive oil.
    7. Serving suggestionCut the tortilla into 8 parts, distribute over 4 plates, and serve with the avocado salad and a dip of sweet chili sauce.
    7. Rating: 3.42/5 (12 votes)
    • Rating 3.42/5
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