Dolwen Potato Tortilla
Dolwen Potato Tortilla
A recipe imagined by Xavier Hamon (The Tapas Counter at Quimper) of the Brotherhood of Toques of the Potato.
For 4 people
Ingredients:
4 potatoes dolwen®
6 eggs
salt pepper
1/2 bunch of parsley
1/2 bunch of chervil or 60 g of chopped black olives or 60 g of chorizo anejo (dried 2 years) or 60 g of finely chopped piquillos
25 cl of fragrant olive oil
deep fat fryer
Preparation:
Infuse the chosen variant in lukewarm olive oil for an hour, let cool and mix in the blender.
These oils will season tortillas, fish, white meat or grilled vegetables at the end of cooking.
Peel, cut into thin slices or small cubes potatoes. Wash and wipe them.
Dip them in olive oil at 120 ° to whiten them.
Drain well and let cool.
Beat eggs in omelette, add them potatoes and the chosen variant. Season.
Cook in a non-stick frying pan, searing the omelette with a drizzle of olive oil, lower the heat and cover with a plate.
Turn over the tortilla when the edges are cooked by sliding on the plate and turning it in the pan. Cook for 5 minutes.
Serve warm and seasoned with scented olive oil.
