Tortillas by Cyril Lignac

Ingredients

For 4 servings

• •5 5 Egg(s)
• •400 g 400 g Large floury potatoes
• •3 3 Long red peppers
• •Some leaves Chervil
• •Olive oil
• •Salt flower
• •Fine salt
• •Espelette pepper
• •For bread
• •2 2 garlic pod(s)
• •50 g 50 g Clarified butter
• •4 4 slice(s) Country bread
• •100 g 100 g Grated Parmesan
• •Olive oil
• •Pepper

Method

1. 1.Preparation of bread
2. 2.In a small saucepan, pour the clarified butter and add the garlic pods. Cook over low heat for 15 minutes. At the end of cooking, collect the garlic flesh, chop it and place it in a bowl. Remove slices of toasted bread from the candied garlic. Sprinkle with grated Parmesan and give a round of pepper mill. Go under the oven grill at 200°C for 2-3 minutes, until lightly coloured.
3. 3.Preparation of tortillas
4. 4.Chop the peppers into slats and store some slats for dressing. Pour them into a bowl, add the eggs and mix with the fork. Add the grated potatoes, mix and season with fine salt and pepper.
5. 5.Tortilla cooking
6. 6.In a hot jumper, pour a trait of olive oil. Pour in the preparation and smooth the edges. Cook 4 to 5 minutes to color the underside. Cover and continue cooking for 5 to 6 minutes. Turn the tortilla with a large plate, then cook it again to finish colouring it.
7. 7.Dressing
8. 8.After cooking, place the tortilla in a dish. Sprinkle with fleur de sel et de chili pepper. Draw a few slices of grilled peppers on top. Finish with some deer leaves. Server with toasted garlic.