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Potato omelette timbale with Iberian ham and melted brie

Spanish potatoe omlette is transformed using melted brie

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Potato omelette timbale with Iberian ham and melted brie

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
45 min.
 
 

Iker Erauzkin

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Ingredients

    • 4 eggs
    • 4 medium potatoes
    • 1 onion
    • 150 gr. Iberian ham
    • A wedge of brie cheese
    • Salt and pepper
    • Olive oil

     

Method

  1. Saute the diced potato and onion in hot oil. When they begin to brown, remove from heat and reserve.
  2. Meanwhile, in a saucepan of boiling water, salt and a dash of vinegar, poach the eggs for 3 minutes until the white is cooked and the yolk is still runny.
  3. Mix the sauteed potatoes with diced cheese and add the mixture to a mold. Add some some slices of Iberian ham, then the poached Egg and finish with a wedge of brie cheese that will melt from the heat of the rest of the ingredients.

Tip

Make it even tastier by grating fresh truffle over the egg before serving.

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