Black Truffle Tortilla

Black Truffle Tortilla

Recipe by Ivonne Nathan of forchefs


  •  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


  •  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