Tiella di patate, cipolle e pomodori
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Tiella di patate, cipolle e pomodori
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Potato, Onion and Tomato Casserole
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Ingredients
- 250g /2 lb potato peeled and sliced
- 250g /2 lb onion sliced
- 250g /2 lb tomato de-seeded and sliced
- oregano fresh or dried; a few sprigs
- 2-3 cloves garlic minced
- salt
- black pepper
- breadcrumbs q.b.
- olive oil
Instructions
- Grease a baking dish, preferably made from terra-cotta, with a bit of olive oil.
- Place a layer of sliced onion in the bottom of the dish and drizzle with olive oil. Place a layer of potato on top of the onions, then a layer of tomatoes. Sprinkle that with garlic, oregano leaves, salt and pepper, and drizzle with olive oil. Repeat until you use up all the ingredients—but for the top layer, mix potatoes and tomatoes in a decorative pattern.
- Drizzle a bit of water down the sides of the dish, then sprinkle the top layer with breadcrumbs and drizzle with olive oil.
- Bake in a moderate oven (180C/350F) on convection heat for about 45-60 minutes, until the ingredients are cooked and the top nicely browned.
- Let cool for about 10-15 minutes before serving.
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