LAZY OMELETTE OF SMOKED BELLY JC MACKINTOSH
Lazzy omelette of Smoked Belly Carpaccio Carpaccio JC Mackintosh and pickled peppers
25 gr Smoked Ventresca Carpaccio JC Mackintosh
10 gr Basque piparra
8 gr Ali oli
50 gr Potato chips
10 gr Arbequina olive oil
1. Beat the eggs well with a little salt and break the chips just a little.
2. Heat the frying pan until it reaches a good temperature and add the egg-potato mixture.
3. Shake the pan so it doesn't stick and remove from the pan when it's still juicy.
4. We finish with a few points of ali oli, a few julienne slices of Basque piparra in vinegar, chopped chives and extra virgin olive oil.