Black Truffle Tortilla

Recipe by Ivonne Nathan of forchefs

Ingredients:

•  ½ brown onion sliced
• 2 potatoes cooked with skins on
• 40g Black Truffle
• 8 free range Eggs
• Good pinch sea salt
• Freshly ground black pepper

Method:

•  Leave the eggs (in their shells) along with the cleaned truffle in an airtight container in the fridge for 48 hours before you are going to use them
• Peel skin from potatoes and slice thickly
• Crack eggs & whisk with salt & pepper in a bowl. Grate in ½ truffle using a microplane grater
• Sweat onion in olive oil, add potato, then egg.
• Cook stirring gently for 2 minutes then drop spoonfuls of goats cheese on top.
• Put under a grill or into oven to finish

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E [email protected]

www.rgt.com.au