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1
Preheat an outdoor grill or grill pan over medium heat. With the cooking spray, lightly oil the green onions and the cut sides of the avocados. Grill the avocados, cut sides down, and the green onions until distinctive grill marks have formed, about 5 minutes. Remove from the heat. Scoop the avocado out of its rind and coarsely chop, then toss with the lime juice in a mixing bowl. Chop the green onions, green and white parts, and stir into the avocado. Stir in the jalapeno and chipotle chilies, the tomatoes, the cilantro, 1 tablespoon of the garlic, the ancho, the cumin, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Continue to stir and mash until well incorporated. Cover and refrigerate for 1 hour or overnight.
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2
Preheat the olive oil in a large, non-stick saute pan over medium heat. Fry the potatoes and the onion until just crispy, but not browned, stirring and turning frequently, about 15 minutes. Stir in the chorizo and the remaining 1 tablespoon of garlic and cook an additional 3 minutes. Set a colander into a large bowl and drain the potato mixture well, reserving the cooking oil.
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3
Preheat 1 tablespoon of the reserved oil in a 10-inch non-stick skillet over medium heat. In a mixing bowl, whisk together the eggs, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Stir the potato mixture into the eggs. Pour all into the skillet, reduce heat to medium-low, and cook until the middle has just begun to set, about 10 to 12 minutes. Shake the skillet during the cooking process to prevent sticking. Invert the omelet onto a large plate, add 1 tablespoon of the reserved oil to the skillet, then slide the omelet back into the skillet, cooked side up. Cook until the underside has just begun to brown, about 5 minutes. Remove from the heat and slide onto a plate to cool.
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4
Slice the omelet into 10 to 12 wedges. Top each with a scoop of guacamole and 1 tablespoon of sour cream. Drizzle with sriracha sauce, if desired.
