Potato tarte flambée with savoy cabbage and salmon

Ingredients for 2 servings:

• 500 g potatoes
• 2 tbsp olive oil
• ¼ head of savoy cabbage, approx. 250 g
• 200 g sour cream
• 150 g smoked salmon
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven to 220 degrees Celsius. Line a baking sheet with baking paper. Peel and wash the potatoes, then slice them into 1-2 mm thin slices. Place them on the baking sheet, slightly overlapping, to form two oval slices. Drizzle with oil and sprinkle with salt. Bake in the preheated oven on the lowest rack for 15 minutes. Meanwhile, bring 1 1/2 liters of water to a boil in a kettle. Trim the savoy cabbage and cut into fine strips. Pour the water over it, let it stand for 2 minutes, and drain in a sieve. If necessary, squeeze out the savoy cabbage, then season with salt and pepper. After baking, remove the potatoes from the oven. Spread both layers with sour cream. Tear the salmon into pieces and arrange them on the dough. Sprinkle the savoy cabbage on top. Bake the tarte flambée for another 10-15 minutes on the lowest rack. Sprinkle with salt and pepper, if desired. Tip: It tastes great when you add some horseradish to the sour cream. Alternatively, you can also use pointed cabbage.