Rolled tartiflette with cook'in

Ingredients:

350g of apples from ground with firm flesh

6 eggs

150g sliced ​​onion (1 onion)

1 pinch of Espelette pepper

100g grated Gruyère cheese

1 pinch of salt

1/2 Reblochon
4 slices of Bayonne ham or white
Preheat your oven to 170 ° then place your FLEXIPAT on the perforated plate.

Peel the potatoes and the onion and cut them into 8 and put them in the bowl of the cooking 15 sec vit 5.

In the cul-de-poule, whisk the eggs, chilli, gruyere and salt

Add potatoes and onion

Spread the preparation in FLEXIPAT and cook 30mn to 170 °

Cut the Reblochon into thin slices.

As soon as you leave the oven, place a SILIPAT fabric and a perforated plate on the potatoes.

Turn over and unmold. Divide the slices of Reblochon on the surface then the ham.

Roll it, then wrap the roll in a SILIPAT cloth or food film by tightening a little.

Let stand 5 mn to make melt Reblochon, slice and serve with a green salad.

Or keep cool and warm up in the oven the next day ...