Frankfurter & sauerkraut tortillas

Ingredients

Ingredients for 4 servings

1 tin chopped tomatoes, approx. 800 g
salt, pepper
750 g cooked sauerkraut
1 tsp paprika, sweet
8 wheat tortillas
8 frankfurters
150 g mature Emmentaler AOP
1 bunch chives

Star of the dish

Gotthelf Slow Food

Preparation

Pour the tomatoes into a greased oven-proof dish and season with salt and pepper. Drain the sauerkraut and season with paprika. Spread the sauerkraut onto the tortillas, adding one frankfurter to each. Roll up the tortillas and place on top of the tomatoes.

Coarsely grate the Emmentaler AOP and sprinkle over the tortillas. Bake in the middle of a hot oven at 200 °C (top/bottom heat) for approx. 20 min until golden-brown.

Chop the chives and sprinkle over the top.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Frankfurter & sauerkraut tortillas

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