Emmentaler button spaetzle pan

Cut the Swiss chard stalk and leaves separately in wide strips of about 1 cm. Cut the tomatoes into cubes, cut the sun-dried tomatoes into strips. Finely chop the onion. Cut the Emmentaler AOP with a potato peeler to make cheese shavings.

Heat the cooking butter in a frying pan. Fry the button spaetzle in the butter for 4-5 minutes, then remove from the pan. Heat the oil in the pan. Sweat the Swiss chard stalks and onions in the oil for about 5 minutes. Then add the Swiss chard leaves, tomatoes and sun-dried tomatoes and cook all together over a moderately high heat for 3 minutes, season with salt and pepper.

Add the button spaetzle, warm briefly, arrange on a dish and sprinkle the cheese shavings on top.