ingredients

700 g of potatoes
200 g very sliced ​​red onions very thin (with the mandolin preferably)
4 egg yolks
Cayenne (to your taste)
10 g of butter
Olive oil

Equipment

1 saucepan
1 mandolin
1 nonstick skillet
1 salad bowl
1 fork
1 very fine palette

Steps

Potato crostis

1- In advance : cook potatoes in field dress. At the same time, put the chopped onions in the pan with 1 dl of water, butter, salt: cover, cook for 10 min on low heat. Open, let the water evaporate, do not brown.

2- Assemble : drain, peel, put the potatoes in the salad bowl with onions, cayenne, egg yolks; crush and mix with a fork, adjust salt seasoning.

3- Approx. 10 min before serving : oil the pan. Put large spoonfuls of potato, give them a thick and round shape, garnish recto verso approx. 10 min in all over low heat.