• 250 g mashed potato
  • 100 ml potato water
  • 125 ml cream
  • 35 g olive oil
  • salt
  • 40 g egg yolk
  • 30 g boiling water
  • spanish onion (sliced)
  • 50 ml olive oil


  • Dice a cook the potato in boiling salted water for approximately 20mins. Strain reserving the cooking liquid.
  • Put the potatoes plus 100g of cooking liquid into a food processor and blend until smooth, gradually add the cream and the oil until the ingredients are emulsified.
  • Fry the sliced onion in olive oil until it turns a nice golden colour and keep warm.
  • For the sabayon whisk the yolk and water over a ban-Marie until it trebles in volume.
  • To serve spoon the onions into the bottom off a serving dish top with the sabayon and cover with the hot potato foam.