This text is part of the special book Plaisirs
The recipe is taken from the book Marie-Fleur’s brunchesby Marie-Fleur St-Pierre (Editions de l’Homme).
Servings | For 4 to 6 people
INGREDIENTS
4 yellow potatoes, peeled and grated (about 3 cups)
1 Bosc pear, peeled and grated
1 Bosc pear, quartered
300 g (10 oz) Portuguese blood sausage (with the membrane removed), cut into rounds
Salt and pepper from the mill
4 tbsp. vegetable oil
For the mustard and garlic mayonnaise
4 tbsp. mayonnaise
2 tbsp. Dijon mustard
1 small minced garlic clove
PREPERATION
Combine all mayonnaise ingredients in a small bowl. To book.
In a large bowl, combine the grated potatoes and pears. Remove excess liquid from the mixture by squeezing it between your hands over another bowl or the sink. Salt and pepper generously.
Preheat the oven to 180°C (350°F).
In a non-stick skillet (oven safe), heat the vegetable oil over medium-low heat. Spread the potato-pear mixture in the bottom of the pan and cook for about 5 minutes, or until a well-marked golden color is obtained.
Flip this tortilla over, first flipping it onto a round plate, then sliding it back into the pan. Bake and cook for 15 to 20 minutes. Check the cooking with the tip of the knife: the potatoes must be well cooked and perfectly tender.
Meanwhile, brown the blood sausage slices in a skillet over medium-low heat, 1 minute on each side.
Remove the tortilla from the oven and place it on a serving platter. Garnish it with the slices of blood sausage and the pear quarters. Brush everything with mustard and garlic mayonnaise, then serve.