Ingredients
- 300 g of cooked or semi-cooked foie gras
- 1.5 kg Princess Amandine® type potatoes
- 3 shallots
- 1 clove of garlic
- 10 cl of olive oil
- 8 eggs
- 20 slices of smoked duck breast
- 1/2 bunch of thyme
-
a few rocket leaves
Preparation
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Cut the foie gras into fairly large cubes, reserve the fat. Peel and slice the potatoes into thin strips using a mandolin. Peel and slice the shallots into strips. Peel and chop the garlic. Beat the eggs into an omelette, add salt and pepper.
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In a pan, brown the shallots and garlic for 2 minutes in the foie gras fat and olive oil, then add the potatoes. Cook for 15-20 minutes, stirring regularly, until the potatoes are well cooked.
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Add the foie gras, duck breast, half of the stripped thyme and mix, then flatten the potatoes. Pour the eggs on top. Reduce the heat and cook for 10 minutes, covered. Flip the tortilla using a plate, then slide it into the pan to finish cooking on the other side for 8 minutes.
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Wash and dry the arugula. Sprinkle the tortilla with the remaining thyme and arugula, serve with the arugula.
