Ingredients For the omelette 900 g potatoes
1 tbsp oil
1 large onion, sliced
2 garlic cloves, chopped
7 sun dried tomatoes, cut into strips
400 g artichokes hearts, drained and cut in half
250 g ricotta cheese
4 large eggs, beaten
2 tbsp milk
60 g Parmesan cheese, grated
2 tbsp thyme, chopped
For the Ants 2 large celery stalks
About 6 tbsp cream cheese
About 20 raisins
Method For the ants
These can be made ahead.
Fill the celery with the cream cheese.
Top with the raisins.
Cut into three or four logs from each celery stick, and serve.
For the omelette
Peel the potatoes and cut them into thin slices.
Bring some water to the boil in a saucepan and add the potato slices.
Let them simmer for about 5 minutes or until they are almost tender.
Meanwhile pre-heat the oven to 190°/170° fan forced.
Heat the oil in a frying pan and add the onions and garlic.
Cook, stirring sometimes for about 4 minutes.
Add the sun dried tomatoes and cook for a further 2 or so minutes.
Put a layer of potatoes in the bottom of a deep, ovenproof dish.
Top with a layer of the onion mixture.
Then add the artichokes and ricotta cheese.
Repeat these layers in the same order ending with a layer of potatoes on top.
Mix the eggs, milk, half of the Parmesan, thyme and salt and pepper, to taste, and pour this over the potatoes.
Top with the remaining Parmesan cheese
Bake for about 20 - 25 minutes or until it is golden brown.
Cut into slices and serve with the Ants on a Log.
Also great at room temperature, or in lunch boxes the following days.