Rhubarb and potato pan with herbs

Ingredients for 1 servings:

• 2 small potatoes, approx. 120 g
• 1 onion(s), red, approx. 90 g
• 2 stalk(s) rhubarb, approx. 160 g
• 4 sprigs of lemon thyme, fresh
• 1 sprig rosemary, fresh
• 4 stalks of burnet, fresh
• 8 leaves mugwort, fresh, can be omitted
• 1 tbsp extra virgin olive oil for frying
• 40 ml red wine, alternatively more water
• 30 ml water
• Salt
• some allspice, fresh from the mill
• 1 tsp extra virgin olive oil for the mold
• 100 g raclette cheese, sliced, or alternatively another melting cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

baked with cheese in the Airfryer

Wash the potatoes, halve them lengthwise without peeling them, and cut them into approximately 8 mm thick slices. Peel and finely dice the onion. Remove any tough outer parts from the rhubarb and cut them into approximately 1.5 cm pieces. Strip the lemon thyme leaves from the stems. Remove the rosemary needles from the stems and chop them very finely. Strip the burnet leaves and chop them slightly. Cut the mugwort leaves into strips. Carefully heat the tablespoon of olive oil in a pan and fry the potatoes lightly on both sides; for 3-4 minutes per side. Add the onion and fry for another 2 minutes. Add the rhubarb, stir in, and fry for another 1-2 minutes. Add the red wine, water, a little salt, and the herbs, mix, and cook with the lid on for another 3 minutes. Season to taste with salt and freshly ground allspice. Brush a baking dish with the teaspoon of olive oil and pour the contents of the pan into it. Top the dish with the raclette cheese slices and bake in the air fryer at 200 degrees Celsius for 6-8 minutes. Remove the rhubarb and potato pan from the air fryer as soon as the cheese is crispy and golden brown. I personally like the tart, slightly bitter flavor of mugwort leaves as a spice. If you don’t like that, simply omit the leaves.