Potato-Galette-Tower

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the potato rosettes, preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Peel and wash the potatoes and slice them finely. Lay them on the baking paper slightly overlapping to form 12 rosettes (each approx. 8 cm Ø).

2. 2

   Brush with a little oil and sprinkle with salt. Bake in the oven for 10-12 minutes.

3. 3

   For the Mojo verde coriander wash and shake dry. Pluck the leaves. Peel garlic. Clean and wash the peppers. 2⁄3 Roughly dice the bell peppers. Finely dice the rest of the pepper. Puree coarse diced paprika, coriander and garlic with a hand blender and add 100 ml olive oil.

4. 4

   Season with salt, pepper, 1 pinch of cumin, 1 pinch of sugar and lemon juice.

5. 5

   Boil the egg hard. Cut avocado in half lengthwise, remove core. Remove the flesh from the skin. Sprinkle with 1 tbsp. lemon juice and crush a little with a fork. Season to taste with salt and pepper.

6. 6

   Wash and quarter the tomatoes. Mix the diced peppers, tomatoes and 1 tablespoon of olive oil. Season to taste with salt and pepper. Quench egg cold, peel and chop coarsely.

7. 7

   Place 1 potato rosette on each of four plates. Lay some egg, avocado and tomato mix on top. Place 1 more potato rosette on top. Add the rest of the egg, avocado and pepper mix. Finish with potato rosette.

8. 8

   Mojo verde.

Nutrition Facts

KCAL
320 kcal

CARBS
22 g

FATS
23 g

PROTEINS
6 g