Preparation time approximately 65 minutes – serves 4

New interpretation of a Swiss classic recipe


  • 50 g dried apple slices
  • 50 g soft dried pears, stalk removed
  • 150 ml water, boiling
  • 1 tablespoon clarified butter
  • 600 g waxy potatoes, sliced 2 mm thick with a mandolin
  • 100 g diced bacon
  • 5 fresh eggs
  • 100 ml double cream
  • 1 teaspoon salt, a little pepper


  • Cut dried apple slices and soft dried pears into 1 cm pieces, put into a bowl
  • Pour over boiled water into bowl with dried apple and pears and soak for approximately 20 minutes, drain well and set aside.
  • Heat clarified butter in a non-stick frying pan
  • Add waxy potatoes, fry for approximately 5 minutes, turning occasionally
  • Add diced bacon, fry for approximately 5 minutes
  • Mix in the the reserved dried fruit that was set aside
  • Mix together well 5 fresh eggs, 100 ml double cream and teaspoon of salt and a little pepper. Pour into pan. Cover and cook over low heat for approximately 25 minutes till firm but not dry
  • Turn Tortilla out onto a plate.
  • Put a little clarified butter in the pan. Slide tortilla back into pan and cook on the other side for approximately 10 minutes.

Per person: 27 g fat, 17 g protein, 45 g carbohydrate, 492 calories – recipe & photo from The Swiss Cookbook by Betty Bossi