Darphin potato and Jamon gran reserva Joselito, purslane salad and flowers

Darphin potatoe

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.