Patrick's Truffle Hors d'oeuvre

Ingredients

• 1 potato
• 2 eggs
• 100g black truffle
• parmesan cheese
• olive oil
• parsley

1. Shave 100g truffle into 2 egg  mix.
2. Whisk  and leave to infuse for a few hours.
3. Finely slice 1 medium pink potato, fry in olive oil until brown, turning  occasionally.
4. Add  egg and truffle to pan, low heat, add generous amt of shaved parmesan.
5. Cook slowly for 5 minutes, when nearly set  whip under griller  to brown top slightly.
6. Glaze with olive oil, sprinkle parsley over.