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Ham, Mexicaine

Take three three-quarter-pound slices ham, trim well all around, heat a tablespoon butter in a frying pan, add the slices, one beside another, and fry for eight minutes on each side. Remove and keep hot. Finely mince two green peppers and two Spanish sweet peppers; add to the pan and brown for five minutes. Drain the fat from the pan, then add one gill tomato sauce and half teaspoon freshly chopped parsley; cook for five minutes, occasionally mixing meanwhile. Dress, dome-shape, a sweet potato puree on a hot dish, arrange the ham over the potatoes, pour the sauce and garnishing over all and serve.