A Sicilian recipe from Rachel Roddy.
Ingredients
- butter
- olive oil
- 2 large onions peeled and sliced into half moons
- salt and pepper
- 1.5 kg potatoes
- 2 medium tomatoes or 15 cherry tomatoes
- dried oregano
- 350 ml water/light vegetable stock
- A handful of breadcrumbs optional
Servings:
Instructions
- In a frying pan on a medium low heat, melt a knob of butter and two tablespoons of olive oil, and saute the onions with a pinch of salt until soft and translucent.
- Peel and slice the potatoes thinly, either on a mandoline or the cucumber cutter of a box grater. Slice the tomatoes.
- Butter or oil an ovenproof dish. Use a third of the potatoes to make a base layer, spread over half the onion and half the tomatoes, then season with salt, pepper and oregano. Repeat, finishing with a layer of potatoes. Dot with butter and pour over the liquid.
- Bake at 180C (160C fan)/350F/gas 4 for an hour, or until the potatoes are soft and the liquid absorbed.
- Mix a handful of breadcrumbs with a pinch each of oregano and salt, and a tablespoon of olive oil. Sprinkle over the bake and put under the grill for a few minutes to crisp up.
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