WITH BOSCOVIVO SUMMER TRUFFLE CREAM
Ingredients for 6 servings:
450 g potatoes, 35 g parsley, 10 g garlic, 13 g salt, a pinch of pepper, extra virgin olive oil as required, 5 eggs, a little nutmeg, 50 g Boscovivo summer truffle cream.
Chop the potatoes into small pieces and add the grounded garlic and parsley, the salt, the pepper and the nutmeg. Heat the olive oil in a frying pan and cook the potatoes, paying attention that they do not stick on the pan. Beat the eggs and the white truffle cream together, pour over the potatoes and stir. As the omelette starts to cook, cover it with a dish of the same size, turn the pan over supporting the omelette in the plate and replace the omelette to cook it on the other side. Place the omelette on a warm dish and serve it immediately.