Potato confit with spices
Tomato confit
Emulsion of peppers
Anchovy in salt
Spring onion shoots
3 potatoes
1/2 chopped shallot
1 tbsp chopped Iberico ham
2 tbsp virgin olive oil
Sherry vinegar
1 pinch Vera paprika
Red pepper emulsion:
400 g roast red peppers
500 g virgin olive oil
125 g fried tomato


Boil the potatoes in plenty of salted water until soft. Drain and peel while still hot. Cut into 2 mm. slices. Arrange the slices on a dish and season with salt flakes. Coat with the virgin olive oil. Leave to marinate for at least three hours.

Take ripe tomatoes and wash. Cut out the stem with a sharp knife and cut a cross in the bottom. Blanch in boiling water for 30 seconds, just long enough to facilitate peeling. Refresh in iced water. Pee, and cut in half longitudinally. Place sulphurised paper on an ovenproof dish and sprinkle with salt and sugar. Place the tomatoes on top and sprinkle with salt and sugar. Pour 1 tsp virgin olive oil over each tomato and bake for 1 hour 30 minutes at 110ºC. Turn the tomatoes and then bake for a further 1 hour 30 minutes. Check the tomatoes are cooked, then place in a bowl, covered with virgin olive oil. Cover well and refrigerate.

Potato and tomato salad
Drain the potato slices and place on a dish. Sprinkle with the chopped shallot, paprika and chopped Iberico ham. Top with slices of tomato confit. Add a few flakes of Iberico ham and dress with a vinaigrette made with 2 tbsp virgin olive oil and 1 tbsp sherry vinegar. Serve the potato, tomato and ham pile on plates on top of the red pepper emulsion. Liquidise the roast peppers, strain and reduce to half. Add the tomato and blend. Make an emulsion by pouring the oil in a thin stream into the pepper and tomato mixture while beating. Season with salt. Place in a squeezer bottle and cool.

Salted anchovies
Carefully remove the backbone from the large anchovies. Arrange on a bed of salt, covered with salt and leave for 30 minutes. Remove any excess salt with water without making the anchovies too watery. Drain very well, arrange flat on a dish, coat with virgin olive oil and set aside for a minimum of 6 hours. Spring onion shoots: Soak the spring onion seed in water for 4 hours. Then rinse just once and drain for 36 hours downwards. Spring onion shoots are ideal for eating raw with a light dressing.


Place 1 tsp pepper emulsion in the centre of the plate. Arrange on top two piles of potato, Iberico ham and tomato. Top each pile with a clean, boned fillet of salted anchovy. Add 5 spring onion shoots dressed with a drop of oil, and garnish with a chervil leaf.