1. Wash the tomatoes thoroughly and cut into small cubes. Halve the shallots, peel them, and also dice them finely. Wash the parsley, pat dry, pluck the leaves from the stems, and chop finely.
2. In a bowl, mix the tomato cubes, shallots, and parsley well with olive oil and salt.
3. Heat up the raclette grill. Place the nachos into the raclette pans. Distribute 1 tbsp. of the tomato salsa on each portion. Sprinkle with Gouda and bake until golden brown for about 5 minutes. Enjoy your meal! Tip: This goes well with [recipeLink=151015].
Nutrition per serving
kcal: 415
Protein: 15 g · Fett/Fat: 25 g · Carbs: 36 g
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