Potato omelette coulant

30 min

Suitable for vegetarians

Type of dish: Finger foods

Temperature: Hot

Allergens

Ingredients for 5 portions Calculate portions

Pasteurised egg yolk 0.2 kg

Potatoes 0.2 kg

Olive oil 0.3 l

Spring onions 1.0 ud

Table salt 5.0 g

Mesclun lettuce mix 10.0 g

Crust of Idiazabal 50.0 g

Parsley sauce 0.125 l

Vinaigrette sauce 0.037 l

Idiazabal cheese 0.05 kg

Parsley 37.5 g

Table salt 0.5 g

Dried chilli pepper 0.001 g

Bread 7.5 g

Vinegar 0.001 l

Water 0.05 l

Olive oil 0.05 l

Cured cheese 0.025 kg

Olive oil 0.03 l

Vinegar 0.007 l

Table salt 4.933 g

Elaboration

Cook the potatoes (cut into slices) and the spring onion (cut into brunoise) in 200 ml of oil. Drain and season.
In a small saucepan, put 300 ml of oil and heat it to 80 ºC. Introduce the cutter to heat it, this way it will not stick to the tortilla coulant.
In a small bowl add the potatoes and the egg yolks. Add salt to taste. Mix everything together.
Take the cutter out of the saucepan and place it on a hot grill.
Pour the potatoes and yolks mixture into the cutter.
Light the torch, heat the sides of the cutter and brown the top. This way you will cook the coulant.
After 30 seconds turn the cutter around (with the help of two spatulas). And torch the other side.
Remove the cutter using tweezers.

PLATING

Place the coulant on a plate and on one side arrange a piece of toast and a little of the seasoned salad bouquet.
Finally season the bouquet with some arbequina olive oil and tarragon vinegar.
Decorate with the crispy cheese and parsley sauce.

Nutritional information (1 portion)

Energy

895.79

kcal

Carbohydrates

8.41

Proteins

11.55

Lipids

90.41

Fiber 1.36 g

Saturates 16.19 g