Truffle Paddock Holy Moly Truffle Aioli
450gm Sebago potatoes peeled, finely sliced and lightly salted
1 small onion finely sliced
5 good quality large eggs or 6 good quality small eggs. Store your truffle in a sealed container with the eggs for 24 or more hours to infuse the eggs with the truffle flavour
30-40gm truffle micro plane leaving 10gms whole for garnish
¼ cup of good olive oil
Salt
Salad greens
Heat oil in a non-stick frying pan over a medium heat. Add onion and cook until soft (about 4-5 mins)
Add potatoes and cook for about 10 mins until tender. Strain the mix (keep a bowl under to catch the oil)
Whisk eggs with the truffle and about ¼ of a teaspoon of salt and fold in the potato and onion
Put the cleaned pan back on a medium heat with the reserved oil. Add the tortilla mixture, turn the heat down to low and gently stir for a couple of minutes until the egg starts to set.
Once the base is golden, place a plate over the pan and flip it over and then tip it back in the pan and cook for another couple of minutes.
Slide out of the pan and let it rest for 10 minutes.
To Serve
Slice into wedges and put a dollop of Holy Moly Truffle Aioli on each slice then micro plane truffle over each slice.
Place salad in a serving bowl and add a dollop of Holy Moly Truffle Aioli, then dress with the Best Dressed
