Pancakes made from grated potatoes and filled with ham and cheese

Ingredients:

• 3 tbsp. l. olive oil
• 1/4 cup green bell pepper, finely diced
• 1/4 cup small cubes Canadian bacon
• 2 cups frozen shredded hash brown potatoes (about 150g; do not defrost)
• 2 large eggs
• 2 slices American cheese
• 1/4 cup tomatoes, finely diced
• 1 tbsp thinly sliced ​​green onions
• Half a ripe avocado, thinly sliced

Preparation:

1. In a medium nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the bell pepper, Canadian bacon, a pinch of salt, and a couple of grinds of black pepper. Cook, stirring occasionally, until the pepper is softened and the bacon begins to brown, 3–4 minutes. Using a slotted spoon, transfer everything to a small bowl, then return the skillet to the heat.
2. Add 1 tablespoon olive oil to the same skillet, stirring to coat evenly. Add the grated potatoes in a single layer, pressing them down with the back of a heatproof spatula. Cook, undisturbed, until the potatoes are golden brown and crispy on the bottom, about 8 minutes. Flip the potato pancake, drizzle the remaining 1 tablespoon olive oil around the edges of the pan, and continue cooking until the other side is golden brown, another 4–5 minutes.
3. Meanwhile, in a small bowl, beat the eggs with a pinch of salt and a couple of grinds of black pepper until smooth.
4. Reduce heat to medium-low. Lightly break up the potato pancake, then pour the eggs on top in an even layer. Cook until the eggs are set, about 1 minute. Spread cheese on one side of the omelet, then sprinkle with fried peppers and Canadian bacon, tomatoes, and green onions.
5. Continue cooking until the cheese is melted, 30 seconds to 1 minute. Fold the omelet in half, covering the filling, like a book, then transfer to a plate. Top with sliced ​​avocado and serve immediately.