Ratte potatoes with Iberico ham and piquillo peppers

PT35M

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Ingredients

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1
Bring a pan of salted water to the boil and add the potatoes. Cook for 15 minutes or until tender, then drain and cut into 3cm-thick slices
2
Heat a dash of olive oil in a frying pan. Add the potatoes, season with salt and sauté for 5 minutes. Add the pimentón and peppers and gently warm through, stirring regularly
3
To serve, stir through the rocket leaves and divide the contents of the pan between plates. Drape the ham over the potatoes
  • 1 handful of rocket
  • 100g of Iberico ham, sliced
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