Boiled Potatoes with Herb Sauce
Rinse the potatoes thoroughly. Wipe if necessary, place in a pot, and cover with water. Sprinkle the sea salt over the potatoes. Place the lid on the pot halfway, and cook for 20 minutes until tender. Drain the water from the pot, leaving a small amount. Return the pot to the heat and cook until the liquid has evaporated.
For the sauce, rinse, dry, and coarsely chop the herbs. Peel and finely chop the garlic. Halve the chili, remove the seeds, and finely chop. Cut the tomato into small pieces. Mix the herbs with the garlic, chili, and tomatoes. Mix in the oil, then season to taste with lime juice, sugar, salt, and pepper.
Fry the serrano ham in a nonstick frying pan. Drain on paper towels, and serve with the potatoes and the sauce.