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Potato omelette with foie and apple

Starters30 minutes4-6 people200 calories
1/52/53/54/55/5 (4 votes)
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By Irene Arcas

Apple foie omelette

We are already in December !! Christmas is coming !! And for that reason, today I wanted to share with you one of the starters star for these Christmas: potato omelette with foie and apple. I assure you that the combination is perfect and that its flavor is exquisite, because we will also use the fabulous chicken foie that our partner Aña prepared and that is ideal to taste these festivities.

It is very simple because it is about making a traditional potato omelette, but we will add a few pieces of apple during the cooking of the potatoes and a few pieces of liver before curdling it.

I have presented it in individual taquitos for each guest to serve. But you can also present it whole, make individual mini tortillas or cut it into portions.

Potato omelette with foie and apple

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Juicy potato omelette to which we add foie and apple, which will provide a contrast of textures and flavor. Ideal as a Christmas starter.

  • Irene Arcas
  • Recipe type: incoming
  • Calories: 200
  • Rations: 4-6
  • Cooking time:
  • Total time:

Ingredients

  • 4 large potatoes
  • 1 onion cut into finite julienne
  • 150 gr of oil
  • 150 gr of water
  • 5 or 6 medium eggs (depending on the size of the potatoes)
  • 1 small pippin apple
  • 100 gr of foie
  • olive oil to curdle the tortilla in the pan
  • 1 teaspoon of salt

Preparation

  1. We put the oil together with the water in the glass and place the butterfly. We program 5 minutes, varoma, spoon speed.

  2. Add the onion and program 5 minutes, varoma, left turn, spoon speed.

  3. We peel the apple, remove the core and cut it into thin slices. We add the potatoes and the apple cut as for an omelette, we program 14 minutes, varoma, left turn and spoon speed. (Try the point of the potatoes, if they are still hard, program a few more minutes). We put the contents of the glass in the basket to drain the oil well.

  4. Without washing the glass, add the eggs and salt and mix for 10 seconds at speed 3.

  5. We pour the beaten eggs over the potatoes and stir well. Add the chopped foie and stir again just a little, but be careful not to disintegrate the foie. We want little bits to remain.

  6. In a frying pan with oil, we curdle the tortilla, over high heat on both sides so that it browns. I had it 1 minute for each face only because we like it quite juicy.

Equivalences with TM21

table Cooking with TM31 and TM21 Mayra Fernandez Joglar1 Chicken liver pate (chicken foie)

More information - chicken foie


Discover other recipes of: Easy

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  1.   Luis said
    ago 5 years

    Hello;
    In step (1) the oil is put into the glass together with the water. I have always made the sauce only with the oil and in the recipes of tortillas with thermomix, they also do it that way. Is it correct to put the water on it from the first moment? Can someone explain to me the benefits of doing so. Or is it a recipe error?
    Thank you very much.
    Luis

    Reply to Luis
    1.    Irene Arcas said
      ago 5 years

      Hi Luis, we actually mix water and oil to cook the potatoes. It is one of the classic Thermomix recipes to prepare potato omelette. However, it can also be done perfectly just with oil.

      Benefits as such would be the saving in the amount of oil, fewer calories and perhaps a little less grip on the base of the glass. But for the latest models, they are already cooked without water, all with oil. Personally, I like all oil much more because the potatoes are tastier, a little more candied and fried. With water, they are more cooked.

      So if you've always made it with oil, go ahead! It will be delicious 🙂

      Thank you for writing us and following our recipes.

      Reply to Irene Arcas