Europe 1 18:00, September 25, 2023

Each week, a dish of the day is made. This Saturday, guest chef Jean-François Piège gives us a recipe from his book Zéro Gaspi published by Hachette cuisine. This is the potato skin fries tortilla. He first makes fries, with potato skins. Then he prepares a tortilla. It is embellished with Espelette pepper, which brings the little extra to this preparation.

The tortilla with fried potato skins by chef Jean-François Piège to be found in his book Zéro Gaspi published by Hachette Cuisine



Potato peels

Olive oil

2 stalks of fresh thyme

6 cloves garlic

Espelette pepper

4 eggs

Espelette pepper



Start by making potato peel fries.

Heat 2cl of olive oil in a frying pan. Add the previously washed and dried potato peels, then the thyme sprig and 3 cloves of garlic in a shirt. Coat potato peels well with oil, then cover and cook

over medium heat. Finish cooking uncovered and salt. Drain on paper towels.

Then break the eggs, salt them, and then beat them with a whisk or fork.

Pour a drizzle of olive oil into a frying pan, then add the potato skin fries, thyme and garlic in a shirt. Lightly crush potato skin fries, then cover and cook over medium heat.

Season the eggs with a hint of Espelette pepper, then pour over the potato skin fries. Cook over low heat and covered. Turn the omelette upside down, then cook it again for a few minutes.

Clear, erect and sprinkle with a pinch of Espelette pepper.

Serve this tortilla with a salad: then you will have a complete dish.