Ingredients For the Potatoes 4 medium potatoes
¼ tsp nutmeg
1 cup grated cheese
Salt and pepper, to taste
150 g packet dried peaches
¾ cup cream
For the omelette salad 4 eggs
¼ cup milk
1 tbsp toasted sesame seeds
Up to ¼ cup garlic chives, chopped finely
3 - 4 cups Wombok, finely shredded
1 red chili, deseeded and chopped finely
½ red capsicum, sliced finely
½ tbsp fresh mint, chopped
1 tsp lemon grass (fresh would be better)
Dressing 1 tsp toasted sesame seeds
30 ml rice vinegar
30 ml oil
½ tsp sesame oil
30 ml sweet chili sauce
Method For the potatoes
Grease a casserole dish with butter, or spray with oil, and preheat the oven to 160°C fan forced.
Slice the peeled potatoes thinly.
Mix the salt, pepper, nutmeg and cheese together.
Put a layer of potatoes on the base of the casserole dish, and add 1 tbsp of the cheese mixture. Repeat with a second layer.
Chop the peaches if they are very large and partly cover the potatoes.
Continue with 2 more layers of potatoes and cheese mixture until all ingredients are used. (you could use less peaches on the first layer and use them twice instead) and ending with a cheese mixture.
Pour in the cream.
Cover with a lid or some foil, and bake for about 1¼ hours or until potatoes are tender. Take off lid and cook another 15 minutes to brown the top.
For the Omelette salad
Mix the eggs with the milk, chives and sesame seeds.
In a lightly oiled wok or similar, pour about a third of the egg mixture in and tilt the pan, cooking until the omelette is JUST set.
Remove from the pan, and repeat with the remaining egg mixture until you have 3 or 4 omelettes.
When they have cooled, roll them tightly.
Meanwhile, make the sweet chili dressing by mixing all the ingredients together in a jar with a lid, and shaking.
Cut the omelettes into about 3 cm pieces.
Put the wombok, chili, capsicum, mint, lemon grass and the dressing, into a bowl.
Toss gently to combine and add ¾ of the omelette pieces. Toss again very gently.
Divide on the serving plates and add the remaining omelette pieces on top.