Bratkartoffeln Tortilla Flammkuchen

Method

1. Put the potatoes, skins on, in a 16 cm pot, cover with cold water by 2 cm, bring to the boil over high heat, then turn down to medium heat and simmer for 18 min. (Using leftover boiled potatoes? Skip this step.) Peel, spread out to cool for about 15 minutes, then slice thinly, 3 mm thick.

   Add in this stepWaxy potatoes (or leftover boiled potatoes) 240 g

   high heat→medium heat

2. Preheat the oven to 230 °C for 10 min. Line baking trays with baking paper; two tortillas fit on one tray, so use two trays for larger amounts.

   oven

3. Heat the oil in a 24 cm frying pan over medium-high heat, add the potatoes and bacon and fry for 5 min. Leave them alone for the first 2 to 3 minutes, then turn once or twice when the potato edges are golden and the bacon fat runs. They'll cook again in the oven, so they don't need to be fully crisp.

   Add in this stepNeutral vegetable oil 1½ tbspBacon, in 1 cm strips 60 g

   medium-high heat

4. Mix the sour cream with the salt, pepper and nutmeg. Lay the tortillas on the trays and spread the cream thinly over them, leaving a 1 cm border. Too thick and the middle goes soggy.

   Add in this stepSour cream (or crème fraîche) 120 gSalt ¼ tspBlack pepper to tasteGround nutmeg 1 pinchLarge wheat tortillas (about 25 cm) 2

5. Scatter over the fried potatoes and bacon, then the red onion rings and cheese. Bake in the oven for 6 min, until the tortilla edges are brown and crisp and the cheese is bubbling. With two trays, swap their positions halfway through.

   Add in this stepRed onion, in very thin rings ½Grated Emmental or Gruyère 40 g

   oven

6. Take them out, scatter with chives, cut into squares with a pizza cutter and eat straight away.

   Add in this stepChives, snipped 1 tbsp