Potato omelette coulant

• Cook the potatoes (cut into slices) and the spring onion (cut into brunoise) in 200 ml of oil. Drain and season.
• In a small saucepan, put 300 ml of oil and heat it to 80 ºC. Introduce the cutter to heat it, this way it will not stick to the tortilla coulant.
• In a small bowl add the potatoes and the egg yolks. Add salt to taste. Mix everything together.
• Take the cutter out of the saucepan and place it on a hot grill. 
• Pour the potatoes and yolks mixture into the cutter.
• Light the torch, heat the sides of the cutter and brown the top. This way you will cook the coulant.
• After 30 seconds turn the cutter around (with the help of two spatulas). And torch the other side.
• Remove the cutter using tweezers.

PLATING

• Place the coulant on a plate and on one side arrange a piece of toast and a little of the seasoned salad bouquet.
• Finally season the bouquet with some arbequina olive oil and tarragon vinegar.
• Decorate with the crispy cheese and parsley sauce.