Sautéed potatoes with mushrooms, bacon, onions, olives and tarragon

Preheat a steel pan over really high heat with one or two tablespoons of oil until the oil flows like water.

Cut the potatoes into quarters and add them raw to the pan (sauté à cru).

Season gently with one or two pinches of fleur de sel with herbes de Provence.

Colour the potatoes on high heat, shaking the pan, 10 to 12 minutes.

Reduce to medium, move the pan to the side of the burner and cook gently at least 15 more minutes, shaking from time to time.

In a second pan on high heat, heat one tablespoon of olive oil, add the mushrooms, season with salt flakes and black pepper and sauté; add more oil if it is absorbed.

Cook the onions in olive oil with a little salt over medium to high heat, stirring with a spoon, 10 to 15 minutes, without burning them.

When the potatoes are almost cooked, add the onions and turn to the lowest possible heat so the onions do not burn and turn bitter; partly cover with a lid if liked.

Sear the bacon in one tablespoon of oil for a few minutes without turning, then turn.

Mix the mushrooms and bacon into the potatoes, tossing rather than stirring to avoid breaking them.

Transfer to a sauté pan over medium heat, add the olives and toss gently just until they warm through; do not cook them.

Add the tarragon at the last minute, shake about 30 seconds, finish with a touch of fleur de sel and serve.

Variation: for a vegetarian version leave out the bacon.