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Tostada de Jamón
Crispy potato skin as toast, topped with a creamy goat cheese and fresh sherry vinegar cream, generously layered with Jamón Ibérico.A surprising Spanish-style sandwich.Ingredients
80gGoat cheese
Lemon oil (a few drops)
1Sherry vinegar
80gJamón Ibérico
1units.itemsPotato skin
Orange zest
20gOlive oil
100gCrème fraîche
Manchego
Preparation
- Lightly moisten the potato skins and cut them to the desired size.
- Fry them for about 5 seconds at 170°C until crispy.
- Mix the crème fraîche with the goat cheese and whisk until smooth.
- Add sherry vinegar and lemon juice and stir until smooth.
- Top the potato toast with dollops of cream and place the jamón on top.
- Repeat with grated manchego.
- Finish with extra cream, cress to taste, and some orange zest.
