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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Dish layers spuds and tomatoes and olive-oil cooked onions. It can even be served as a main dish in summer and you have a veggie treat. Ingredients:
2-1/2 lbs. potatoes, preferably waxy ones, peeled and cut into halves. |
3-4 onions, thinly sliced |
1/4 cup (2-3 fl. ozs.) extra virgin olive oil |
8 garlic cloves, chopped |
salt & pepper to taste |
2 cups tomatoes (canned are fine) coarsely diced or broken up |
1-1/2 or more teaspoons of dried oregano (fresh if possible) |
Directions:
1. Par boil the potatoes until they are nearly cooked, about 13 minutes. Remove from the water and let cool for about 15 minutes, or until they are easily handled. Then peel and cut them into 1/8 inch thick slices.
2. Meanwhile, saute the onions in a few tablespoons of olive oil and when they have softened, sprinkle in half the garlic. Season to taste w/salt and pepper and continue to cook until soft and lightly browned.
3. Layer the onions in the bottom of a 14 inch casserole dish, then layer the sliced potatoes and tomatoes, with the remaining garlic, olive oil, salt and pepper, ending with a layer of the tomatoes and a drizzle of olive oil.
4. Sprinkle with oregano, then bake in a 375-400F degree oven for 20-30 minutes, or until the top is lightly browned, the whole thing is sizzling, and the potatoes have cooked through.
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