INGREDIENTS (serves 4)
2 red peppers
4 slices Jabugo ham
Cut the potato into rectangles 2mm. thick and confit in olive oil, constantly turning the pan. When the slices are beginning to inflate, transfer to a reduction pan with oil at smoking point. As soon as they inflate, remove and drain on kitchen paper. Sprinkle with salt and set aside.
Blanch in very hot sunflower oil then cover with film to make them sweat. Peel, seed and cut into very fine julienne strips.
Cream of red peppers
Bake the peppers for 1 hour at 180ºC. Peel and seed. Blend in the Thermomix together with any juices and season with salt. Set aside.
Beat the egg yolks and season with salt. Transfer to a squeezer bottle and keep warm.
NOTE: the egg yolk is a substitute for concentrated stock and is to be preferred.
Ham crisps: Slice the ham using an electric slicer into wafers 2mm. thick. Lay on a silpat and place in the oven at 180ºC for 5 minutes.
Fill the soufflé potatoes with the beaten egg. Place on top of a pool of cream of red peppers and add the julienne of peppers to one side. Garnish with a ham crisp.