FREE-RANGE EGGS WITH POTATOES

INGREDIENTS:

Eggs:

Free-range eggs

Black potato wafer:

Potato flakes (made from potato trimmings)

Squid ink

PREPARATION:

Eggs: Cook the eggs for 35 min. at 65ºC (149ºF) in the steam oven.

Black potato flakes: Blanch the potato trimmings for a maximum of 1 min. Blend in the robot with the ink (1 box of sachets per kilo of potatoes). Add cooking water to obtain a creamy texture. Spread on a silpat and leave to dry. Fry in not very hot oil and drain off any excess oil on absorbent paper. Break into pieces.

TO SERVE:

Place the cooked egg in a container. Cover with potato flakes and serve.