1. Preheat your oven to 200°C (392°F). Arrange the sliced potatoes in an even layer on a baking sheet (you may need to spread the mover two to avoid any overlap). Drizzle over enough olive oil to coat and season with salt. Cook in the oven for 25-30 minutes, until tender.
2. While the potatoes are roasting, heat the olive oil and butter in a pan over low heat. Add the peeled and sliced shallots, sautéing gently for 25-30 minutes, stirring occasionally, until they are soft, golden, and caramelised.
3. Once the potatoes have had their time, tip into a large mixing bowl with the beaten egg, sour cream, all but a tbsp of the chives, salt, pepper, and a grating of fresh nutmeg. Stir well to combine. Then, gently fold in the caramelised shallots, ensuring an even distribution.
4.Grease a 20 cm (8 inch) cake tin with the 1 tsp of butter. Tip the potato mixture into the tin and smooth the surface with the back of a spoon. Place the tin in the preheated oven and bake for 30 minutes, or until the top is golden and slightly crispy.
5. Once the cake is golden and cooked through, remove it from the oven and let it cool for a few minutes. Run a knife around the edge of the tin and gently turn the cake out onto a serving plate. Garnish with the remaining chives and serve warm.
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