Corn tortillas with ham, avocado and Le Gruyère AOP
200 g Le Gruyère AOP, sliced
4 corn tortillas
4 slices of boiled ham
20 g of butter
Cut the avocado in half, remove the kernel and remove the pulp with a tablespoon. Cut both halves into thin slices. For each tortilla melt some butter in a sufficiently large pan and fry the tortilla in it briefly. Then place a quarter of the Le Gruyère AOP, the ham and the avocado on one half of the tortilla, then fold them over and press them down with a pan. Cook for 2 - 3 minutes on a low heat until the cheese starts to melt.
Cut the tortillas into 4 pieces and serve with a green salad.