Heat 1 cup water in a microwave of sauce pot until scalding. Add water to masa mixture, about 1/4 cup at a time, until the dough is cohesive and slightly stiff.

Cover bowl and let dough rest for 20-30 minutes in the fridge.

Combine eggs, egg yolk, lemon juice, and salt in an immersion blender cup.

In a separate blender of food processor, blend most of the scallions (just the green parts) with 2 cups of vegetable oil for 2-3 minutes until bright green.

Pour your scallion oil on top of the eggs and lemon juice in the immersion blender cup. Place your immersion blender through the oil on top of the eggs and start to blend.

Slowly lift the immersion blender to incorporate oil a little bit at a time. This will help the mayonnaise emulsify. Once totally blended, it should be thick and spreadable.

Peel and slice blue potatoes into 1mm chips on a mandolin or with a knife. Place in a bowl of water to soak for 10-20 minutes.

Once soaked, remove from water and pat dry on kitchen towels. Let air dry further while you make your tortillas.

Remove your masa dough from the fridge and roll into 9 equal balls. Press each between two pieces of parchment paper in a tortilla press and place on a warm griddle.

Cook tortillas for 1-2 minutes on a side on low-medium heat in a cast iron skillet. Remove and place in a bowl lined with a kitchen towel to keep warm.

While cast iron is hot, chop green tomatoes into large chunks and grill until deeply caramelized on all sides.

Remove tomatoes and heat 1 cup vegetable oil in your skillet over medium heat until temperature reaches 325°F.

Fry your blue potato chips for 4-5 minutes, moving with a frying spider to cook evenly. Remove from oil once they turn golden and place on a paper towel-lined baking sheet.

Turn heat up to medium high until oil reaches 375°F. Fry your chips one more time for 1-2 minutes until crispy. Drain on new paper towels.

While your oil is hot, fry tortillas for 30 seconds on a side, 2-3 at a time, turning once. Drain on the paper towel-lined baking sheet.

To plate, pipe or smooth scallion mayo onto each tostada. Top with grilled tomatoes, potato chips, chopped scallions, pickled onions, 3 slices of fresh avocado, and cilantro.