Place all the ingredients in the dough mixer and blend to a smooth dough. Put the dough in a vacuum bag and seal. Rest the dough in the fridge for at least 30 minutes.
Roast the baking potato at 180°C for 60 min. Spoon out the flesh and save the jacket for later. Melt the butter and whisk the flour in a little at a time. Pour in the cream/milk under constant whisking. Cook the bechamel whilst whisking until it thickens. Run the potato through a sieve and fold into the bechamel. Add the grated cheese and season. Transfer to a piping bag and allow to cool.
Roll out the pasta dough through a pasta machine to the desired thickness. Punch out the dough and pipe filling onto the pasta, folding into tortellini according to instruction. Place the tortellini on a floured oven tray and allow to dry for about 40 minutes.
Bake the eggs for approx 1 hour in a 67 °C circulator. Separate whites and yolks. (Saving the whites for the tomato foam). Carefully place the yolks in a bowl and smoke with a smoke gun 5-6 times. Transfer the yolks to a tray and freeze in the Blastchiller.
Roast the tomatoes in the oven at 180 °C for approx 15 minutes. Brown the butter, just when the butter is browned, add sage, roasted tomato and potato skins. Infuse for about 10 min. Strain the butter, allow to cool. Mix eggs and yolk with water, vinegar and salt. Pour in the butter in a thin stream while mixing until the consistency thickens. Season with salt and vinegar if necessary. Pour into a siphon and load with cartridges. Bake at 63 °C in a water bath.
Run the potato through the lathe. Rinse until all starch is removed and leave in water for a while. Dry the potatoes thoroughly with paper and deep-fry in batches at 180 °C. Drain on dry paper.
Slice tomatoes thinly according to instruction. Place carefully in a vaccum bag with the pickling liquid. Seal the bag and rest at room temperature.