From: Cathy Dunlap, Eve's Garden Cafe, Applegate, OR. Yield: 2 servings.
1 lb., 4 oz. red potatoes, ½" dice
2 oz. red onion, chopped
2½ oz. mushrooms, sliced
3 oz. Cheddar cheese, shredded
2 oz. olive oil
1 Tbsp. butter
2 tsp. rosemary, chopped
1 tsp. salt
1 fresh California avocado
3 oz. cherry tomatoes, halved
2 Tbsp. sour cream
as needed for serving, fresh salsa
Place diced potatoes in a heavy pot and cover with water. Bring to a boil over high heat. Parboil the potatoes for about 6 to 7 minutes; potatoes should still be crisp. Meanwhile, peel and pit avocado and cut in half. Dice half the avocado and slice the other half. Heat olive oil and butter over high heat in large skillet. Add potatoes; add the rosemary and salt. When potatoes start to brown, add onions. Cook for 3 minutes. Add mushrooms, continuing to cook on high until onions and mushrooms are done. Turn heat down to low and stir in diced avocado. Sprinkle mixture with cheese and let melt.
To assemble: Divide potato mixture onto two plates. Divide avocado slices and place on top of each, then sprinkle each with ¼ cup of the cherry tomato halves. Top each with 1 Tbsp. sour cream. Serve immediately with salsa on the side.