High Desert Omelet

This dish was originally developed as a use for left over taco components like broken shells, meat, cheese and cut vegetables. Over time it morphed into a version of chorizo and eggs, combined with vegetables that are quick pickled in white balsamic vinegar, and includes a chipotle/lime sour cream instead of cheese.

Ingredients
4 Tostadas Nortenas Clasicas
4 oz fresh chorizo
1 ear roasted corn kernels (or equivalent canned corn)
1 medium-large avocado
1 lime halved
½ large white or yellow onion
1 large jalapeno
2 roma tomatoes (or 1 large red tomato) cored
¼ cup white balsamic vinegar
2-3 tbsp sour cream
1 tsp crushed chipotle In adobo sauce
3-4 fresh eggs
¼ cup half & half
Avocado oil spray
Cilantro

Finely chop the onion, jalapeno, tomatoes; mix in bowl with the balsamic. Stir occasionally, season with salt and pepper before serving.
Cut avocado into four long pieces, slice, place on each plate. Squeeze 1/2 lime juice over, add salt and pepper. Place two tostadas per plate beside avocado.
In oiled cast iron or stainless pan, cook chorizo until done. Add the corn kernels and cook until the corn becomes fragrant, then turn off heat.
Whisk the eggs and half-and-half, pour into lightly oiled non-stick pan. Cook on medium until set. Mix sour cream, chipotle, 1/2 lime juice in a bowl.
Spoon chorizo/corn mixture down omelet center, add chipotle lime sour cream. Fold sides over, cut in half. Place omelet halves on tostadas, top with onion, jalapeno and tomato mixture using a slotted spoon, garnish with cilantro.