Pommes Anna with a Spanish fried egg and marinated garden vegetables
ByronTalbott · ♥ 1.9K likes · 47.8K views · 13 min video
Read about duck eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp hatch chili
- 1 tbsp jalapeno
- 1 tbsp red wine vinegar
- Yukon gold potatoes
Slice the potatoes thinly, about half the thickness of a credit card: not see-through, almost opaque.
Shingle the slices straight into the pan in an even overlapping fan, filling in the centre (or prep in advance on wax paper).
Shingling the slices into the pan
- oil
Turn on medium heat, add just enough oil to pan fry, and do not move the potatoes so they glue together.
Once set, turn the cake and raise the heat to crisp it; give it a few seconds more on the fry.
- 1 whole tomato
- red onion
- olive oil
- salt
Cut the garden tomato, hatch chili, jalapeno and red onion and marinate them in olive oil, red wine vinegar and salt.
- 1 whole duck egg
- canola oil
- butter
Fry the duck egg over low heat in the canola oil left from the potatoes plus butter, shaping the white early so it does not spill over the pommes anna.
Once it heats, baste the egg with the hot fat; when the white turns pale it is done.
Plate the pommes anna, the egg on top, and the marinated vegetables around it.
Plating and tasting