Summary

Ingredients

• 800 g potato (s), waxy (not precooked!)
• 2 onions)
• 2 cloves garlic)
• 1 leek
• 1 sprig thyme
• 1 sprig rosemary
• 500 g zucchini
• 150 g Parma ham
• 6 tablespoon vegetable broth
• olive oil
• Salt and pepper, freshly ground

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Instructions

1. Peel the garlic cloves and cut into fine cubes. Wash the zucchini and cut into slices.
2. Heat the olive oil in a pan and fry the zucchini slices in it. Season the zucchini in the pan with salt and sauté the garlic, thyme and rosemary. Then remove the zucchini from the pan and set aside.
3. Cut the leek into fine rings. Cut the Parma ham into fine strips. Peel and slice the potatoes.
4. Let the oil get hot in a pan and fry the potatoes over high heat until golden brown. Peel the onions and cut into rings and add to the pan with the fried potatoes.
5. For the sauce, mix the vegetable stock with 4 tablespoons of olive oil, salt and pepper.
6. Carefully mix the finished fried potatoes with the fried zucchini, Parma ham and leek. Add the sauce and mix again. This salad tastes best when it is lukewarm.