30 min
Vegetarian Suitable for vegetarians
Type of dish: Finger foods
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
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)
Fiber 1.36 g
Saturates 16.19 g
Monounsaturated fatty acids 64.81 g
Polyunsaturated fatty acids 7.87 g
Cholesterol 460.65 mg
Calcium 224.11 mg
Iron 3.61 mg
Zinc 2.24 mg
Vitamin A 422.86 ug
Vitamin C 24.03 g
Folic acid 76.95 ug
Salt (Sodium) 1022.17 mg
Sugars 0.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.