ingredients

125 g chips
4 eggs
1/2 bunch of coriander
1 clove of garlic
1 pinch of Espelette pepper
120 g of smoked salmon
1 tbsp. to s. oil

Steps

Chip and smoked salmon tortilla

1 Pierce the packet of chips, crush them roughly inside. Open the sachet and pour into a salad bowl.

2 In another dish, beat the eggs. Pour them on the chips, add chopped coriander, garlic, hot pepper, pepper. Mix gently with a fork.

3 Heat the oil over low heat in a Teflon® pan. Pour in the mixture, cook approx. 3 min: the tortilla should remain soft. Equalize the edges with the back of a fork; slide the tortilla on a flat plate, flip it gently in the pan without breaking it. Cook less than 1 min.

4 Break the tortilla. Cut the salmon into strips. On spades, put on accordion and tortilla strips (see photo).

tips

The idea of ​​J.-F. Trap.

More simply, serve the tortilla cut in four parts with a lightly seasoned salad.

Jean-François Piège in your kitchen

He started at the Elysée, was confirmed at Alain Ducasse and was until 2009 the double-star chef of the Parisian palace Le Crillon. Last November, he created his own restaurant by buying Hotel Thoumieux in Paris. Grand Chief Yes. In your kitchen Yes, really. In his book, In your kitchen, he likes to let the ideas swirl by doing what we all dream of: dinner funny and good, get chic, by tying the menu quickly made with the cheap reserves of the closet: so try his puffed all puffy, all golden, full of pâté Hénaff! 163 recipes (including 4 of these pages) to shine without fail. Flammarion. 25 €.

Thoumieux, 79, rue Saint-Dominique, 75007 Paris. Such. : 01 47 05 49 75.