Colorful Potato-Mushroom Raclette

Ingredients

• 750 g medium-sized pre-cooked firm potatoes
• Salad
• 2 tsp cumin
• 500 g pink button mushrooms
• 6 tomatoes
• 2 hard-boiled eggs
• 6 tbsp finely chopped herbs
• 2 tbsp unhulled sesame seeds
• 2 tbsp mixed poppy seeds
• 2 tbsp sunflower seeds
• 750 g raclette cheese (sliced)

Instructions

1. 1.

   Brush potatoes thoroughly under cold water. Cook in salted water with cumin for 25-30 minutes.

2. 2.

   Wash, clean and slice mushrooms. Wash tomatoes, cut off the stem base wedge-shaped and dice the tomatoes. Dice eggs as well. Arrange everything except herbs and mushrooms on plates or bowls.

3. 3.

   Drain potatoes, peel and slice into rounds. Mix potatoes and mushrooms with herbs and arrange again. Spread potato-mushroom mixture onto raclette pans.

4. 4.

   Season to taste with provided ingredients. Add cheese on top and grill until golden brown.