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Tortilla :

  • 700 g of peeled, peeled potatoes (from the day before, boiling)
  • 3 tbsp sunflower oil
  • 1 bunch of chives
  • 2 figs
  • 400 g red beets cooked, peeled
  • 6 eggs (size L)
  • 100 g of sour cream
  • salt
  • black pepper from the mill
  • 100 g hand cheese, grated

Spundekäs :

  • 1 clove of garlic
  • 1 shallot
  • 150 g of low-fat quark
  • 100 g cream cheese
  • 50 g of sour cream
  • 50 g of cream
  • 1 tablespoon paprika powder, sweet
  • Salt, white pepper

Also :

  • 8-10 slices of smoked ham
  • 16 wooden skewers
  • Square Springform (24 × 24)
  • Punching ring Ø 5 cm
  • Cress for garnish


Grumbeeren tortilla

Slice the potatoes and sauté in a pan with hot oil for about 5 minutes. Then allow to cool slightly. Wash chives, dry and cut into rings. Cut figs (about 5 × 5 mm) and beetroot into cubes (about 8 × 8 mm). Whisk the eggs, add sour cream and chives. Season with salt and pepper.

Preheat the oven to 200 degrees (convection 180 degrees). Mix the eggs with the potato slices. Grease the baking tin a bit. Fill one half of the potato egg mass. Then spread the diced figs and beetroot. Complete the whole with the remaining potato-egg mass. Finally, add the grated hand cheese and place it in the oven for about 20 - 25 minutes. Take out and cut out loud small circles with the cutter. Caution hot!


Press garlic and dice the shallot. Put everything in a blender, gradually add the remaining ingredients. Mix well and taste again. The Spundekäs is finished when it has a bright red color.


On the gouged circles each comes a blob from the puff cheese. Roll up the ham slices and cut in half. Put on the skewer and then put the skewer in the tortilla rice. Garnish with a little cress.

Source: salty sweet yummy

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