Spanish Omelette in Mexican style

Ingredients

1 tbsp chopped red onion
1 tbsp chopped green pepper
3 cloves garlic
1 tbsp chopped spring onion greens
1 tbsp chopped yellow and red peppers
1 tbsp diced boiled potato
3 eggs
salt and pepper, to taste
2 tsp pico de gallo
1 tbsp guacamole
1 tbsp sour cream
10 nachos

Method
Heat oil in a frying pan and sauté the onion, green pepper and garlic. Add salt and pepper and take off the heat. Set aside. 
Place diced potatoes in the pan and add the eggs on top. 
Sprinkle the vegetables and a little pepper. 
Add ketchup, Tabasco and Parmesan cheese. Cover the pan. 
Flip the omelette once the cheese melts. Cook for a couple of minutes and then turn off the heat. 
Serve topped with nachos, pico de gallo, guacamole and sour cream

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Eggs Benedict 

Ingredients
2 thick slices rye or any sandwich bread
1 tbsp guacamole fresh or store bought
2 eggs
1 tomato, sliced and grilled
a few springs of baby  spinach,

a pinch of nutmeg powder
2 tbsp hollandaise sauce

Method 
Toast the bread slices and keep them warm.
Boil water in small pot and break the eggs into it to poach.
Place the grilled tomato slices over the bread
Assemble a tower with spinach, nutmeg, guacamole and poached eggs on top.
Drizzle hollandaise sauce and serve.

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