Italian
Potato Millefoglie with Smoked Shoulder and Fried Egg
by Chef Max Mariola · 1.1M subscribers on YouTube
A crispy layered potato flan, fried golden, topped with smoked cooked shoulder, a perfectly fried egg, and a rich fontina fondue. A simple yet indulgent dish from Chef Max Mariola's bistro.
- Difficulty
- easy
Ingredients
6 items- Potatoes (for flan)Thinly sliced; quantity depends on desired flan size
- Extra Virgin Olive OilFor frying the potato flan
- EggOne per serving; fried with runny yolk
- Smoked Cooked Shoulder (Proibita Type)Sliced; warmed before serving
- Fontina Fondente (for fondue)For the fondue; quantity to taste
- SaltPinch for seasoning the egg white
Method
- Slice potatoes very thinly, preferably with a mandoline.
- Layer the potato slices in a baking dish, pressing them together. The starch will help them stick.
- Bake the potato layers under pressure (e.g., with another dish on top) until they form a compact flan.
- Let the potato flan cool, then cut into portions.
- Heat extra virgin olive oil in a non-stick pan and fry the potato portions until golden and crispy on both sides.
- In the same pan, fry an egg to your liking, keeping the yolk runny.
- Warm slices of smoked cooked shoulder (e.g., Proibita) briefly in the pan or on top of the hot potato.
- To assemble: place the fried potato on a plate, top with the warmed shoulder slices, then the fried egg.
- Finish with a generous drizzle of fontina fondue over the egg.
- Season the egg white with a pinch of salt and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube402.7M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
