Miniature potato omelette
Potato cylinder and cylinder stuffing: peel the potatoes, wash, scrub and square with a knife. Shape with the cylinder and set the rest of the potato to one side. Do the same for each serving.
Once the cylinders are ready, keep in cold water so they do not oxidize. Finely chop the onion, add to the medium heated oil in a frying pan, fry over low heat and add the finely sliced potato. Season and cook slowly.
Meanwhile, empty the cylinders and leave a potato peeling of about ½ cm in its entire perimeter. Season and place in a frying pan in medium heated oil and fry over low heat to avoid hardening.
When the potato cylinders are fried, let them dry on absorbent paper. Also strain the potato, crush and put in a pastry bag.
Place the onion inside the cylinder and place the crushed potato on top until completely full, leaving a base on the top for the egg.
Trifled egg: Place the egg in a bowl and separate the yolk with a spoon and place on top of the cylinder with the potato. Bake in oven (100ºC) with 20% humidity for two minutes.
Take out of the oven and place on a plate. Sprinkle with truffle oil and decorate with crystal salt (Maldon) and some crystallized onions.
Ingredients for four
For the potato cylinder:
800 g potatoes
5 g salt
Extra Virgin Olive oil 300 ml
For the cylinder stuffing:
500 g Potato (Shaped as a cylinder)
100 g onion
300 ml Extra Virgin olive oil
5 g salt
For the trufled egg:
10 ml truffle oil
4 g Crystal salt (Maldon)