preparation

• 1 Peel and cut potatoes into thick slices and onion in julienne.
• 2 Heat a pan with sunflower oil.
• 3 Sauté the onions until they are cooked and wilted.
• 4 With the same oil left over from the onions, cook the potatoes over low heat until cooked through.
• 5 Beat the eggs in a large bowl. Add salt to taste.
• 6 Add the potatoes and onions to the egg mixture.
• 7 Cook the omelet in a nonstick pan of the correct size according to the number of eggs used. It should be thick so that can be filled later.
• 8 Once cooked let it cool. Cut the omelet horizontally as if it was a sandwich.
• 9 Remove the top carefully so that it does not break.
• 10 Generously smear the entire surface of the bottom of the omelet with Saffron & Orange Aioli.
• 11 Top with a smoked tofu.
• 12 Carefully place the top of the omelet back on.
• 13 Cut into wedges or squares and serve.