Potato Souffle with Tomato Sauce

For the potato souffle: Peel and rinse potatoes, cut into large pieces and cook in salted water for about 25 minutes. Drain and let evaporate briefly, press through the ricer while still hot. Add butter and creme fraiche nad mix well. 

Separate eggs. Whisk egg yolks with potato mixture and season with salt, pepper and nutmeg.

Rinse herbs, shake dry and chop finely.

Beat egg whites with 1 pinch of salt until stiff. Fold egg whites and herbs to potato mixture. Spread mixture in prepared ramekins, leaving about finger-thick margin free. Place ramekins into a shallow baking dish and add about 2 cm (approximately 3/4 inch) of hot water to the pan. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes.

For the tomato sauce: Peel onion and garlic and chop finely. Heat oil in a pan and saute both until translucent. Add tomatoes, bay leaf, oregano and sugar and simmer for about 30 minites, stirring occasionally. Season with salt and pepper and keep warm.

Rinse basil and cut into fine strips (set some leaves aside). 

Add basil to tomato sauce.