Milhojas de Patatas
Serves 1
Directions
- 1Slice the potatoes with a mandoline until they are thin.
- 2Slice the potatoes with a mandoline until they are thin.
- 3Slice the potatoes with a mandoline until they are thin.
- 4Melt butter with some garlic.
- 5Melt butter with some garlic.
- 6Melt butter with some garlic.
- 7Mix butter with potatoes and a little salt.
- 8Mix butter with potatoes and a little salt.
- 9Mix butter with potatoes and a little salt.
- 10Place the potato slices one by one on top of each other in a mold.
- 11Place the potato slices one by one on top of each other in a mold.
- 12Place the potato slices one by one on top of each other in a mold.
- 13Bake at 180° for an hour and a half (or until tender).
- 14Bake at 180° for an hour and a half (or until tender).
- 15Bake at 180° for an hour and a half (or until tender).
- 16Put weight on top and take to the fridge for at least 12 hours.
- 17Put weight on top and take to the fridge for at least 12 hours.
- 18Put weight on top and take to the fridge for at least 12 hours.
- 19To cure the egg yolks, submerge them in soy sauce and in the fridge for a minimum of 3 hours.
- 20To cure the egg yolks, submerge them in soy sauce and in the fridge for a minimum of 3 hours.
- 21To cure the egg yolks, submerge them in soy sauce and in the fridge for a minimum of 3 hours.
- 22Cut the potatoes into 2-3 cm slices.
- 23Cut the potatoes into 2-3 cm slices.
- 24Cut the potatoes into 2-3 cm slices.
- 25Fry until golden brown and crispy.
- 26Fry until golden brown and crispy.
- 27Fry until golden brown and crispy.
Ingredients
- potatoes
- potatoes
- potatoes
- 70 gr butter
- 70 gr butter
- 70 gr butter
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- salt
- salt
- salt
- egg yolks
- egg yolks
- egg yolks
- soy sauce
- soy sauce
- soy sauce
Equipment
mandolineovenrefrigeratorpot
Tips
- Using a mandoline will help you to have well fine potatoes.
- Put weight on potatoes after baking.
- You can calculate to take everything out at the same time.