Thursday, 23 March 2017

Potato, tapenade and egg millefeuilles

Today's recipe is very simple and perfect to serve as individual tapas, in addition to being very colorful, it is prepared in a moment!

Ingredients for 4 units:
- 4 eggs of quail 
- 2 small potatoes
- 3.5 oz of boneless black olives
- 0.5 oz of anchovies in olive oil
- Olive oil

- In a glass suitable for blender, beat the black olives and anchovies, adding a little of the oil of the anchovies themselves, until a uniform and thick paste is formed.
- Wash and peel the potatoes.
- Cut them into very thin slices (calculate 4 slices per cornmeal, so you need 16).
- In a frying pan with plenty of olive oil, fry the potato slices until golden.
- Place in a dish with absorbent paper to remove excess oil.
- In the same frying pan where you have fried the potatoes, fry quail eggs.
- Serve putting a slice of potato and a teaspoon of tapenade until you form the 4 floors.
- Place the fried quail egg on top.

*Trick of cooks: you can also prepare these millefeuilles by changing the tapenade for what you want, such as blood sausage, pâté ...

Bon appétit!

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