Tiella di patate, cipolle e pomodori
Potato, Onion and Tomato Casserole
Ingredients
- 250g 1/2 lb potatoes peeled and sliced
- 250g 1/2 lb onion sliced
- 250g 1/2 lb tomatoes de-seeded and sliced
- A few sprigs fresh oregano or dried oregano
- 2-3 cloves garlic minced
- Salt and 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.