Potato soufflé with tomatoes in the form of bird's nests

Potato Escalope 478 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Potato soufflé with tomatoes in the form of bird's nests
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A creative and delicious side dish for gourmet aesthetes - potato soufflé. Preparing such potato nests is much easier than it might seem at first glance.

Ingredients

Directions

  1. Peel the potatoes and cut into pieces. Place potatoes in a saucepan with cold water, bring to a boil over high heat, lightly salt and reduce heat. Cook until soft, about 15-20 minutes.
  2. Meanwhile, remove the skin from the tomatoes and cut the flesh into small pieces.
  3. Heat the olive oil in a large skillet over medium heat, add the chopped shallots and fry, stirring occasionally, for about 2 minutes.
  4. Place the tomatoes in a skillet with onions and cook, stirring occasionally, for another 10 minutes. Set the pan aside.
  5. Drain the water from the finished potatoes and mash the potatoes in mashed potatoes, add butter, 2 yolks and milk, salt and pepper and mix everything well.
  6. Cover the baking sheet with parchment or simply grease with oil. Put the mashed potatoes in a pastry syringe or bag with a medium diameter nozzle. Squeeze 6 slots onto a baking sheet. Beat the remaining yolk lightly with a little water and gently brush over the potato nests. Place a baking sheet with potato soufflé under the grill for 5 minutes, until golden brown.
  7. Place the tomato mixture in the center of the potato nests and sprinkle with chopped parsley. Serve the potato soufflé immediately.

Potato soufflé with tomatoes in the form of bird's nests



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A creative and delicious side dish for gourmet aesthetes - potato soufflé. Preparing such potato nests is much easier than it might seem at first glance.

Ingredients

Directions

  1. Peel the potatoes and cut into pieces. Place potatoes in a saucepan with cold water, bring to a boil over high heat, lightly salt and reduce heat. Cook until soft, about 15-20 minutes.
  2. Meanwhile, remove the skin from the tomatoes and cut the flesh into small pieces.
  3. Heat the olive oil in a large skillet over medium heat, add the chopped shallots and fry, stirring occasionally, for about 2 minutes.
  4. Place the tomatoes in a skillet with onions and cook, stirring occasionally, for another 10 minutes. Set the pan aside.
  5. Drain the water from the finished potatoes and mash the potatoes in mashed potatoes, add butter, 2 yolks and milk, salt and pepper and mix everything well.
  6. Cover the baking sheet with parchment or simply grease with oil. Put the mashed potatoes in a pastry syringe or bag with a medium diameter nozzle. Squeeze 6 slots onto a baking sheet. Beat the remaining yolk lightly with a little water and gently brush over the potato nests. Place a baking sheet with potato soufflé under the grill for 5 minutes, until golden brown.
  7. Place the tomato mixture in the center of the potato nests and sprinkle with chopped parsley. Serve the potato soufflé immediately.

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