Place a paper towel in a colander and set aside

Peel and grate potato using a food processor or box grater, sprinkle potatoes with sea salt, toss and place in paper towel lined colander

whisk 1 egg, pinch of sea salt, a few turns of freshly ground pepper and 1 tablespoon chives together

use a fork to mash avocado in a small bowl

slice tomatoes if using

use paper towel to squeeze out any extra moisture from potatoes

Place in a bowl and stir in egg mixture

Heat a medium sized pan on med/high heat for two minutes, add olive oil, covering entire bottom of pan

Drop potatoes by 2 large spoonfuls into pan, using the back of the spoon to spread fritters into a 4-5" circles (will make two fritters)

Turn down heat if needed and cook first side for 2-3 minutes or until golden and crispy, carefully flip and cook second side. When second side is done, place fritters on plates

Add more oil to pan if needed and carefully crack two eggs into pan (use heart shaped mold if desired)

While eggs cook, spread avocado mash onto fritters, leaving edges exposed

When eggs are cooked to your liking (I recommend cooked whites, runny yolks) remove with spatula and place on fritters

Season with more salt and pepper if desired, garnish with chives and tomatoes, serve