Carefully boil the potatoes in salted water until just tender, approximately 20-30 minutes. Drain and dry out in a low heat oven for 10 minutes. Take out the dried potatoes and mash them in a bowl. Add the melted butter, olive oil, spring onions and season. Mix well together and keep warm. Empty the haggis into a bowl and add the egg yolk, this will help to bind the mixture together. Roll out mixture on a floured surface and cut into rings about 2 inches in diameter and 1/2 an inch thick. Dip rings of haggis into flour, egg and breadcrumbs. Place chopped shallots in a pan and add white wine and lamb jus. Reduce by half. Add double cream and cook until the sauce covers the back of a spoon. Add whisky and season. Keep warm. Meanwhile, heat some olive oil in a frying pan and cook haggis patties until golden brown. Heat some olive oil in a clean pan and deep fry the shredded spring onions until crisp. Place mashed potatoes in the middle of a plate. Top with the haggis and crispy spring onions. Spoon the sauce around and garnish with diced tomato.