with Sherry Pears

Preparation:
1// Preheat the oven to 180°C (160°C fan). Peel the potatoes, then cook them in salted water for about 20 minutes. Once the potatoes are done, drain them, let them steam off, and cut them into rough cubes. Peel the onions, grate the goat cheese, and whisk the eggs.

2// Heat olive oil in an ovenproof pan (approx. 26 cm in diameter). Sauté the potatoes and onions over medium-high heat for about 5 minutes, stirring constantly, and season with salt and pepper. Reduce the heat, pour the egg mixture over the potatoes, and sprinkle with goat cheese. Let it set for 1-2 minutes.

3// Bake in the oven for 15-20 minutes. Remove from the oven, let it cool slightly, slide the tortilla onto a serving plate, and sprinkle with chili flakes. Cut the tortilla into small pieces and serve with finely sliced Saltufo®.

4// Cut the pears into eighths lengthwise. Bring the sherry to a boil with cinnamon, star anise, and sugar. Add the pear slices, bring to a boil, then remove from heat and let cool. Serve the pear wedges with finely sliced Saltufo®.