Lettuce with grilled potatoes and yorkhampakketje

Name: lettuce with grilled potatoes and yorkhampakketje
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 potatoes a approx. 100 g; 1 onion; 1 Red pepper; 8 slices Yorkham approx. 200 g; 1 crop lettuce; 7 tablespoons olive oil; 2 tablespoons Red wine vinegar; bag fresh Provencal herbs a 20 g; salt and pepper

A tasty recipe. The starter contains the following ingredients: meat, potatoes (a ca. 100 g), onion, red pepper, Yorkham (about 200 g), lettuce, olive oil, red wine vinegar, fresh Provençal herbs (a 20 g) and salt and pepper.

Ingredients

Kitchen Stuff

plastic foil

Directions

Thoroughly polish potatoes under cold water. Boil in a pan with boiling water for almost 15 minutes. Drain potatoes, allow to cool and cut into slices. Meanwhile, peel and finely chop. Pepper, clean and cut into small cubes. Fry the bell pepper and onion together. Place 4 pieces of plastic foil of 30 x 30 cm each on the work surface. Place 2 slices of ham on each sheet. Spread onion pepper mixture over it. Slices of ham to fold up filling, wrap plastic wrap around it and keep packages in the fridge until use.
Wash, pull out and tear into pieces. Spread out four plates. In bowl 6 tablespoons of oil with vinegar to beat dressing. Cut finely from each type of herbs from sachet 1 sprig above it. Season with salt and pepper. From the rest of thyme, cut off 4 nice tufts for garnishing. Fry the grill pan thinly with the rest of oil. Cut the potato slices in portions for about 2 minutes, turn halfway. Place potato slices on lettuce. Sprinkle with dressing. Take the plastic packets of plastic packaging and lay them down on potatoes with a seam. Divide the rest of the dressing. Garnish with tarts of thyme.