Bostock aux Pêches

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Temps de Préparation :

10

min

Super Facile

Temps de Cuisson :

20

min

Ingrédients

5 medium-size, yellow-fleshed potatoes, peeled 1/2 cup (125 ml) canola oil 4 oz (115 g) chorizo, diced 1 onion, finely chopped 1 garlic clove, finely chopped 8 eggs

Instructions

Using a spiralizer, cut the potatoes into thick spirals (see note). Pat dry with paper towe2. ith the rack in the middle position, preheat the oven to 350°F (180°C). 3. In a large non-stick, oven-proof skillet over medium-high heat, cook the potatoes in the oil with the chorizo, onion and garlic until tender, about 10 minutes. Season with salt and pepper. In a colander set over a bowl, drain the potato mixture, keeping 2 tbsp (30 ml) of the oil in the skillet. 4. Meanwhile, in a bowl, whisk the eggs. Season with salt and pepper. Set aside. 5. In the same skillet you cooked the potatoes in, heat up the reserved oil over medium heat. Add the potato mixture into the skillet. Add the eggs and stir lightly to distribute evenly in the skillet. Cook for 2 minutes. Transfer the skillet to the over and cook for 15 minutes or until the tortilla is fully cooked. 6. Flip the tortilla over onto a plate and cut into wedges. The tortilla can also be eaten.

Qui est Dany?

Originaire de Rimouski, Dany Bolduc est chef-propriétaire du restaurant H4C à St-Henri depuis son ouverture en 2013.

Lire l'Histoire de Dany
Dany Bolduc
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