Tortilla avocado egg Manchego(Featured Chef Jamie Oliver | Hans @ DeKookbijbel)

Crush your avocado with the juice of 1 lime and a good pinch of salt and pepper and then set it aside.

Arrange the rest of your toppings on a plate: Tomato, diced, chopped chilli, coriander leaves coarsely chopped and grated cheese.Reheat the tortillas quickly in a hot, dry pan. 20 seconds on each side, until they are well warm. Wrap them in aluminum foil to keep them warm and in the meantime get started with the eggs.Beat the eggs in a bowl, together with the sliced ​​spring onions and a good pinch of salt and pepper.
   

 Melt the butter in a large pan over a medium heat and pour in the eggs.  Slightly tilt the pan while the eggs are baking. If a layer starts to form at the bottom, go through it with a spatula so that you get stiffly fried eggs between more liquid scrambled eggs. Keep an eye on it and keep stirring gently for a minute until the eggs start to clump but are still running enough.

Take two plates and place a warm tortilla on each of them. Divide the scrambled eggs over both tortillas, cover with the tomato cubes and crushed avocado, then sprinkle with chili, coriander and grated cheese. Put another tortilla on top and sprinkle with chili sauce. Cut the remaining lime into pieces to squeeze and attack.