Potato omelette coulant - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Potato omelette coulant. Finger foods, Hot
Ingredients
- 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
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