Hot Potatoes and Peaches with a Sesame Omelette and Mixed Vegetable Salad

Hot Potatoes and Peaches with a Sesame Omelette and Mixed Vegetable Salad

Posted 2015-12-18 by finyfollow

Peaches and potato? Yes, it is rather a strange combination but potatoes are one of several foods that can be paired with many ingredients, limited only by the imagination!

I have used dried peaches in this recipe though it would probably work also with fresh peaches.

Added to this I have made a summer salad using Wombok as the main ingredient and adding sesame and garlic chive omelette pieces into it.

Preparation Time: 35 minutes
Cooking Time: 60 - 75 minutes
Makes: 4 servings

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 [link lemon grass] (fresh would be better)

1 tsp toasted sesame seeds
30 ml rice vinegar
30 ml oil
½ tsp sesame oil
30 ml sweet chili sauce

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.

  • Add some of the potato and peaches, and serve.

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    227369 - 2023-07-17 10:25:25


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