1. Heat half the olive oil in an omelet pan and sauté potatoes. Add shallots when potatoes begin to turn golden; continue cooking until they are medium gold. Drain well.
2. Add cooked potatoes and shallots to beaten eggs and let soak for a few minutes.
3. Scoop grilled avocados into the egg mixture, stir gently.
4. Heat remaining olive oil in the omelet pan. Add egg mixture to the pan and cook over a medium flame.
5. When bottom of omelet is well set and beginning to brown, carefully place a large plate over the omelet pan and flip omelet onto the plate. Slide omelet back into the pan and cook until the other side is firm.
6. Cut into squares or wedges.

Serving Suggestions:
Place a toothpick into each square and serve as a tapa appetizer.

Beverage Pairings:
For breakfast, serve with Spanish-style café con leche (coffee with steamed milk); or serve with Sangria for appetizers or an entrée.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Traditional Spanish omelets are cooked on top of the stove. This omelet can also be prepared frittata-style by baking the cooked potato and egg mixture in an oven-safe skillet.