Peel onion and potato. Wash the potato and dice finely. Chop onion. 1 tablespoon of oil in one.
heat up a small pot. Sauté the onion in it. Add potato and approx. 100 ml water. Stir in broth and bring to the boil. Cover and simmer for about 15 minutes.
Wash the salad and shake well dry. Wash and halve the tomatoes. Cut ham slices into 4-6 pieces each. Whisk the egg. Turn the ham first in flour, then in egg and finally in breadcrumbs.
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Heat 2-3 tablespoons of oil in a coated frying pan. Fry the ham on each side until golden brown. Drain well on kitchen paper.
Mash the potatoes in the broth with a fork. Add vinegar and 2-3 tablespoons of oil. Season with salt, pepper and 1 pinch of sugar. Arrange lettuce and tomatoes with the potato vinaigrette on plates.
Arrange ham chips on top.