Preparation of Potato Ham and Mozzarella Millefeuille
_ Peel the potatoes and wash under running water and cut into thin slices about half a centimeter thick.
_Put them in a pan with a little oil, the garlic clove, rosemary and thyme.
_ Brown the potatoes for a few minutes, then add water to speed up the cooking and not fry them, even if in a little oil. Salt and pepper.
_ Once cooked, let them cool. In the meantime, cut the mozzarella into slices (drain it in a colander so that the water does not escape).
_ Place the potatoes directly on the serving dish, make a layer, add the mozzarella and the cooked ham until the ingredients are finished.
_ The potato, ham and mozzarella millefeuille is ready.
