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Potato tortilla with foie gras and Sichuan pepper by Fred Chesneau

A tortilla imagined by Fred Chesneau, which results in a melting bite of potatoes paired with powerful foie gras and Sichuan pepper to give it a kick. A delight! © Fred Chesneau / JC Amiel / CNIPT

Apero Public
Course: Appetizer
Preparation time: 60 minutes
Cooking time: 95 minutes
Energy: 782 kcal / serving

Instructions

  • 1.   Mix the salt, Sichuan pepper and sauté this mixture in a wok over medium heat for 3 minutes, stirring constantly. Crush this mixture in a mortar using a pestle.
  • 2.   Remove the veins from your foie gras (if it's in pieces, even better!) and sprinkle it with the salt/pepper mixture. Chill in the refrigerator.
  • 3.   Peel the potatoes and cut them into slices 2 millimeters thick.
  • 4.   Heat the olive oil in a non-stick skillet with the garlic clove. Once the oil is hot, remove the garlic and add the potatoes and onions. Sauté over medium heat for 15 minutes, stirring regularly and gently. Then, drain the potatoes and onions in a colander. Set aside.
  • 5.   Beat the eggs in a bowl, add the potato-onion mixture and the foie gras. Mix gently.
  • 6.   In the skillet, place the egg-onion-potato-foie gras mixture. Cook over low heat for 10 minutes. Cover the skillet with a large inverted plate, then flip it over like a Tarte Tatin. Slide it back into the skillet and cook for 8 minutes over low heat.
  • 7.   The tortilla is ready.
  • 8.   Slide it onto a serving dish and let it cool slightly.
  • 9.   Cut it into large cubes, skewer them and enjoy.
  • 10.   Fred's tip: "I usually serve this tortilla as tapas for a festive aperitif, but accompanied by a crisp salad, it becomes a dreamy starter for a dinner among (very) good friends..."

Ingredients for servings

  • 1.5 kg of floury potato
  • 1 garlic clove
  • 6 Eggs
  • 1 onion
  • 20 cl of olive oil
  • 300 g of foie gras
  • 1 tablespoon of flower of salt
  • 1 teaspoon of whole Sichuan pepper

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    782 kcal
    39 %
  • Fat
    62,57 g
    89 %
  • of which saturated
    18,79 g
    94 %
  • Carbohydrates
    42,48 g
    16 %
  • of which sugar
    3,41 g
    4 %
  • Protein
    8,61 g
    17 %
  • Fibers
    4,85 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference