Truffled potato and onion omelette
- In a frying pan, sauté the onion in the lard until it takes on a golden-brown colour. Drain the excess lard and set it aside for later. Salt the sautéed onion to taste and, while still warm, mix it with the recently peeled and coarsely grated truffle. Add a touch of freshly ground black pepper to the mixture and set aside.
- Peel the potatoes and cut them into irregular cubes "with tips" measuring approximately 2 × 2 cm. Wash and dry them and then fry them in plenty of oil, ensuring the potatoes are completely submersed, at a temperature of 150°C, until lightly browned. Take the potatoes out of the oil, ensuring that the oil drains properly, and add salt to taste.
- In a large bowl, beat the eight eggs, adding salt to taste. Then add the potatoes and the onion and truffle mixture from earlier, mixing them all together.
- Heat a non-stick frying pan over the stove. The pan should be the same size as the omelette we are going to cook (roughly 20 cm in diameter). Add two tablespoons of the lard used to sauté the onion, giving it time to heat up, and pour in the egg, potato, onion and truffle mixture. Let the omelette cook on low heat until it turns a golden colour on both sides. Check that it is cooked to your liking, meaning more or less set on the inside. Take the omelette off the stove and serve.
1 kg potatoes
(of the Kennebec, Monalisa or Bufet variety)
200 g onion, cut into medium-sized julienne strips
50 g lard
8 eggs bearing the quality code 0
50 g black truffle
extra virgin olive oil
salt and a touch of black pepper