Mangetout peas, sugar snap peas and potatoes with Ham

Preparation

For the marinade

Peel and blanch the peas. Cut the potatoes into small cubes and cook in salted water. Make the dressing with the juice of half a lime, a lemon, add salt and pepper, finely chopped parsley and olive oil. Mix the dressing with the potatoes and peas. Put aside.

For the cream of onion

Caramelize the onion in a skillet. Once caramelized, add the white wine and reduce. Mash and pass through a strainer or sieve. Put aside.

For the mangetout

Sauté the snow peas in a skillet before serving.

Final touches and presentation

Put dabs of cream of onion on the plate together with peas, potatoes, onion rings and then add the Cinco Jotas Iberian ham dices.