This is the last of a trio of potato bakes from Rachel Roddy I am posting today . Its a Sicilian recipe from ” Two Kitchens”.
Ingredients
- 2 large potatoes about 800g
- 1 large white or red onion
- 4 large baby tomatoes
- extra virgin olive oil for drizzling
- 6 tbsps Pecorino or Parmesan, grated optional
- a pinch dried oregano
- 200 ml vegetable stock
- 6 tbsps breadcrumbs
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Slice the potatoes and onions thinly. Slice the tomatoes thinly, reserving the juices.
- Use a roasting tin or ovenproof dish at least 4 cm deep and rub it with oil. Make a layer of potatoes, then onions, then tomatoes and their juices. Dribble with a little oil then sprinkle with cheese and oregano.
- Repeat until you have used all the ingredients, with potatoes as the last layer if possible.
- Pour over the stock, then finish with a thick layer of breadcrumbs mixed with cheese. Drizzle with more olive oil.
- Bake for an hour or so, then remove from the oven and leave to settle a bit before serving.
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