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Huevos Bulla
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Ingredients:
1 cup Idaho® fingerling potato chips
½ cup Idaho® Russet potato foam
2 whole eggs, fried in olive oil till crispy on the edges
Pinch kosher salt
3 slices of crispy Serrano ham
1 teaspoon truffle oil
Potato Foam
200 grams Idaho® russet potatoes, peeled and cubed
75 ml milk
75 ml cream
150 grams gutter
Salt
Instructions:
Fry thin slices of Idaho® Fingerling potatoes in neutral oil at 275°F until light golden brown, then drain and season with salt. Set aside.
Boil Russet Potatoes in salted water, strain reserving 35 ml of the potato water, and put through a ricer.
Mix riced potatoes with hot milk and cream, potato water, and butter and season to taste with salt.
Pass through a chinois strainer. Pour into iSi foam whipper, shake 14-16 times, and set aside in a warm water bath until service.
Pan fry or oven roast serrano ham until crispy.
Fry the two eggs sunny side up in a generous amount of olive oil until browned and lacy crispy on the edges, with a liquid yolk.
Make a bed of crispy Idaho® potato chips, top with creamy potato foam, crispy Spanish style deep-fried eggs, serrano ham and truffle oil.
Print Recipe
Author
Jaime A. Torres
Bulla Gastrobar
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