A picture-perfect dish – with a leafy salad, a small, quickly prepared meal for the single person or two people at most.
Remove the skin from the potatoes, then accurately cut them on the cucumber slicer into slices strong on the spot. Lay out in a roasting pan to form a round about 10 inches in diameter, lapping each slice half over the other. Roast slowly until the underside is gently browned. Then evenly distribute the shredded ham and the cheese, diced or shaved into thin slices. Make sure that the edge remains clean and free all around. Then cover everything together with a second potato rosette. At the seam, where the potato slices are now on top of each other, they join together thanks to their corn starch, which comes out in the frying heat. Therefore, you can turn the rosette to the other side with a bold swing of the frying pan and then brown it in the same way on the other side.
Garnish with herbs of your choice and serve with a leafy salad.
Drink: To this elegant and at the same time hearty dish tastes a juicy Silvaner from Rheinhessen. We drank one from the Wittmann winery with great pleasure.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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