Elaboration
Cut the onions into fine julienne strips and place in a casserole with 2 tablespoons of olive oil and salt over a low heat and poach until slightly browned and soft. Separate the yolks from the whites. Put the yolks in a bowl inside another bowl with hot water and with a whisk add the rest of the olive oil without whipping the yolks. Take the potato chips and crush them in a mortar and pestle, how much we crush them will depend on our taste.
Distribute in 4 glasses the poached and hot onion, on top the egg yolk emulsified with the olive oil and a little salt and finish with the mashed potato. If you wish, you can add some chive sticks to give a little freshness.
Enjoy your meal!
