Potato and chanterelle pan with ham and lettuce

Ingredients for 1 servings:

• 60 g chanterelles, fresh
• 1 thin spring onion(s)
• 200 g potatoes
• 1 tsp oil
• 25 g ham
• 120 g vegetable stock
• 20 g Parmesan, grated
• 30 g lettuce hearts
• Salt
• Pepper, green, from the mill

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Single Diet Food No. 34

Clean the chanterelles, halving them if necessary. Slice the spring onions into rings, peel the potatoes, and dice them finely. Heat the oil in a pan over medium heat and fry the ham. Fry the chanterelles for 2 minutes, then immediately stir in the spring onions and potatoes and season with pepper. Do not add salt yet. Pour in the stock, bring to a boil, and simmer covered over low heat for 15 minutes. After this time, add half of the Parmesan cheese and let it melt in the pan. Turn off the heat and tear the lettuce leaves into bite-sized pieces. Finally, season the contents of the pan with salt and pepper. Carefully fold in the salad, arrange on a plate, grate the remaining Parmesan over the top, garnish, and serve.