Scrambled eggs with black truffle and potato

  • 40 / 50 g fresh black truffle
  • 3 potatoes
  • 1 leek
  • 8 eggs
  • olive oil
  • Salt


  1. The truffle should be completely clean, if not, clean it with a soft bristle brush under water and dry it with kitchen paper before using it to prepare this dish.
  2. Peel the potatoes and cut them into thin slices.
  3. Heat the olive oil in a frying pan and once it is hot, add the shallowest part of the truffle.
  4. Then add the potatoes to the frying pan and fry them as if making an omelette.
  5. Drain the potatoes and save the oil.
  6. Chop the white part of the leek and fry it with the oil from the potatoes.
  7. Slice the truffle, reserving a little for the end, and fry for a few seconds with the leek.
  8. Beat the eggs with a little salt and add them to the frying pan with the potatoes.
  9. Once on the plate, slice the rest of the truffle on top.

The dish is delicious and ready to taste!

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