People: 4
Ingridients:
- 4 large potatoes of the Mona Lisa variety
- 20ml truffle oil
- 150ml olive oil
- Black truffle breakings
- 1 egg
- Salt
- Frying oil
Peel the Mona Lisa potatoes, and cut them into approximately 1.5 cm squares.
With the help of a peeler, scoop out the inside of the potatoes, taking care not to pierce the other end.
Then place the potatoes on a high tray and cover them with plenty of oil.
Place the tray in the oven at 95º for approximately 1h 45 minutes and confit the potatoes.
Meanwhile, prepare the mayonnaise. In a bowl, add the egg and little by little add the black truffle oil and the olive oil. When the sauce is ready, neither too runny nor too hard, add the salt and the black truffle breakings. Mix everything well.
Heat a pan with oil, and when the potatoes are cooked, fry them so that they get a crunchy texture on the outside.
Finally, fill the holes in the potatoes with the mayonnaise and plate them up. Bon appetit!
