The Spanish omelette needs no introduction. Neither does avocado. Together they work better than expected.
With a freshly picked Valencia avocado, you notice the difference.
4-5 potatoes, 6 eggs, 1 ripe avocado, 1 onion (optional), olive oil, salt.
Fry sliced potatoes until tender. Mix with beaten eggs. Add avocado slices gently. Cook in pan, flip. Serve juicy.
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