Ingredients:
Darphin Potato
- 1 big Agria potato
- PM clarified butter, salt, pepper
Finish and Assembly
- 8 slices of Jamon Gran Reserve Joselito
- 50g Purslane
- PM olive oil, lemon, edible flowers
Preparations:
Darphin Potato
Wash and peel the potato then cut it in fine julienne strip with a mandolin. Heat the clarified butter in a 14cm pan and put the potato to form a 1.5cm layer. Brown well the two faces, dry on a shelf and season on both side with pepper and fleur de sel.
Finish and Assembly
Cut the darphin potato in four portions. Put the ham on the top. Season the purslane and the flowers with an olive oil and lemon dressing the put the salad on the ham.