Scrambled eggs with thyme potatoes and artichoke chips

Today I bring you a delicious dish, my updated version of the classic huevos rotos , which is ideal for returning to the usual kitchen after the Christmas excesses, but in this case without regrets, since it is cooked in the oven without using the amount of oil it requires. the frying, and presented in the same container in which they are cooked, the pepper-colored Revol porcelain plates that have me crazy.

We have also updated the recipe by adding a touch of truffle, with Tartuflanghe extra virgin olive oil with white truffle and fresh thyme leaves, which give it intensity and freshness.

Of course, I highly recommend the use of the mandolin to ensure that both the potatoes and the artichoke chips maintain the same thickness, so that the cooking is even and some parts of the potato chips do not burn while others remain almost empty. cook.

Revol porcelain plates and Pallarès carbon steel knife

Ingredients ( For 4 casseroles)

• 4 happy chicken eggs
• 4 medium potatoes
• 2 Tudela artichokes
• Iberian Ham
• fresh thyme
• salt and black pepper
• Extra virgin olive oil with white truffle Tartuflanghe
• toasted bread sticks

Preparation

1. Preheat the oven to 220ºC heat up and down and brush the inside of the round Revol porcelain plates with a little truffled olive oil . Booking.
2. Peel the potatoes and with the help of the Kobra De Buyer mandolin , cut them into slices of about 3-4 mm. There are 4 complete turns of the wheel with which you modify the thickness of the cut, starting from the minimum position.
3. Wash the potato slices under cold tap water to release the starch, dry them well and cover the bottom of each casserole with 4 or 5 beautiful slices. Season them with salt and pepper, add some fresh thyme leaves, a drizzle of extra virgin olive oil with Tartuflanghe white truffle and bake for about 25 minutes or until you see that they are tender and slightly golden.
4. At the same time, cut the stem of the artichokes and the tip and remove the toughest leaves until you reach the most tender and light green leaves.
5. Using the Kobra De Buyer mandolin, cut the artichokes into slices about 4 mm thick. In this case there are 5-6 complete turns of the wheel.
6. Immediately brush them with truffled olive oil so that they do not oxidize and turn black and place them flat, without piling them up, on a sheet of baking paper. This way they bake and dry more easily. Put them in the oven and leave them for about 15-20 minutes, until you see that they are golden and have begun to dry. At that point, remove and reserve in the heat.
7. Once we have the potatoes cooked, crack an egg in each casserole and in about 5-7 minutes, depending on the size of the egg and how your oven behaves, you will have it curdled.
8. Take the casseroles out of the oven, sprinkle with some fresh thyme leaves, place some artichoke chips, some slices of Iberian ham, which will loosen part of their fat due to the heat and accompany with homemade toasted bread sticks.
9. Serve immediately and enjoy.

Kobra De Buyer mandolin , Pallarès carbon steel knife and Revol porcelain salad bowl

Tips

• In this recipe I advise you to use the mandolin to cut the potatoes and artichokes, since in this way the cooking is even and there are not thicker potatoes that take time to cook and thinner ones that burn. For my taste, a mandolin is a basic kitchen utensil and this model is economical, of quality and one of those to use, due to its ease of handling and cleaning.
• If you are not going to use the potato slices immediately, keep them in a bowl covered with cold water and in the fridge. When using them, just dry them.
• If you don't like your egg yolk to be too dry, you can separate the white from the yolk, bake just the white for about 4-5 minutes, then add the yolk and bake for another 2 minutes or so.

To enjoy.