Potato galette appetizer

Ingredients

• 4 large potatoes (800 g)
• 1 medium onion (150 g)
• 1 garlic clove
• 1 egg
• 1 tablespoon flour
• 1 tablespoon pesto rosso sauce
• 2 tablespoons grated cheese (20 g)
• 15 g chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 75 g fatty ham
• 15 ml oil

Preparation

1. Wash and peel the potatoes, then grate them on the coarse side of a grater and squeeze them as well as you can. Chop the onion and parsley, then crush the garlic. 2. Mix the potatoes with the onion, garlic, egg, flour, pesto rosso, cheese and parsley. Add 1 teaspoon of salt and 1/2 teaspoon of pepper. 3. Heat 5 ml of oil in a nonstick pan and fry the ham, cut into small pieces, for 4 minutes, until it starts to brown. 4. Add the mixture over the ham and spread it into an even layer. Make a hole in the middle, then pour the remaining 10 ml of oil into the hole and around the edges. Cook over medium heat for 10 minutes, until browned underneath. 5. Flip the galette using a plate and cook it for another 10 minutes, until browned on the other side too. Serve warm.