1. Wash all raw materials. Preheat the oven to 230°C. Peel and seed the pumpkin and cut into 1cm thick slices. Peel and seed the avocado into 15mm avocado cubes, squeeze 2 green kumquat juice in the avocado cubes and mix well. Pluck the coriander leaves and set aside.
2. Spread the thick slices of pumpkin on the baking tray, sprinkle with salt, black pepper, mixed spices, and cooking oil. After evenly spreading, enter the oven and bake for 20-22 minutes until the pumpkin is ripe and can be easily pierced with chopsticks. (It can be replaced by microwave, pan frying or steaming in water).
3. Put 1 spoon of oil in the pot. After the oil is hot, add the tortillas and bake on medium heat until the crust is slightly charred. Sprinkle with a little salt and pepper to taste, remove and place on a plate for later use.
4. Continue to put 1 tablespoon of oil in the pot, heat it, and add sweet potato leaves. Stir fry for 2-3 minutes until the leaves are soft. Season with salt. Out of the pot for later use.
5. Put a piece of tortilla on a clean plate, put half of the cheese, a few slices of pumpkin, all the sweet potato leaves, and then cover with another piece of tortilla. Sprinkle the remaining cheese on the tortillas. Then put the whole into the pan and fry until the crispy crust and cheese melt (you can also use the microwave to complete this step).
6. Season the avocado diced with a little salt and pepper to complete the avocado salad. Fry a poached egg (fry in cold oil on a low heat to get a runny egg) and put it on top of the tortilla with the avocado salad. Sprinkle with coriander to garnish. Let's eat!
Tips:Approximately 700 calories per serving for 2 people
Add seasonings according to your own taste
