For the vegetarian tortillas, bring the vegetable soup to a boil, peel and slice the potatoes and add them to the soup with the sugar snap peas.
Boil for 10 minutes. Season to taste with nutmeg, salt and pepper. Preheat the oven to 200°C.
Cut Emmentaler into fine pieces or grate finely and mix with parsley. Pour potato mixture into a casserole dish and sprinkle with cheese-parsley mixture. Bake the casserole of vegetarian tortillas for 5 minutes.
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