How To Make Truffade With Fresh Tomme

This recipe, typically Auvergne, combines the tomme with the potato. The latter was long called truffle in the center of France. This simple dish will delight small and big. Mom's Magic Food brings this dish for you.

Ingredients:

* 6 potatoes
* 200g fresh tomme
* Olive oil
* 1/2 untreated yellow lemon
* Salt, pepper

Method:

* Cook the potatoes in a saucepan of boiling salted water for 20 minutes.

* Once the potatoes are cooked, drain them in a colander and then peel them and cut into slices.

* Squeeze the half lemon yellow to get its juice. Remove the seeds if necessary.

* Heat a drizzle of olive oil in a saucepan.

* Brown the potato slices for about 10 minutes, stirring well.

* Cut the fresh tomme into pieces and add it to the potato slices in the saucepan.

* Add the juice of the half lemon, then salt and pepper to your liking.

* Let cook for 15 minutes, stirring occasionally, until the tomme is melted well.

* At the end of the cooking, adjust the salt and pepper seasoning if necessary.

* Serve this truffade with fresh tomme cheese on the plates and accompany with a green salad seasoned for the main course.

Your Dish Is Ready...!!!