Serves 6

18 free-range eggs

3 canoe-cut marrow bones

200g boletus edulis

60g tuber melanosporum (black truffle)

1 garlic clove

25g shallot

Extra virgin olive oil

Salt and pepper



1º Roast the canoe-cut marrow bones to 160° for 15 minutes, remove the marrow and reserve.

2º Clean the boletus, chop them and sauté them in a pan with oil and garlic, season with salt and pepper to taste.

3º Poach the chopped shallot in a pan with hot oil, add the chopped marrow and sautéed boletus.

4° In a bowl, beat 3 eggs per tortilla and distribute the boletus with the sautéed marrow, add about 10g of grated truffle, season it, and with a pan form the tortilla and while it is not fully cooked, wrap it over the marrow bone to serve.