Ingredients (2 people)
2 large potatoes
10 cherry tomatoes
1 white or red onion
oregano
grated pecorino cheese (the harder the better)
breadcrumbs (plain, no added flavorings)
extra-virgin olive oil
salt
Peel and cut the potatoes in 5mm-think slices and soak them in water for 30 minutes; cut the onion in slices and the cherry tomatoes in quarters. Grease an overproof pan with a bit of olive oil, then create a layer of slightly overlapping potato slices, then season with salt oregano, a layer of onions, some tomatoes, then grated pecorino and again salt and oil. Start another potato layer, and continue until you run out of ingredients. Bake in the oven at 180°C for 45-50 minutes.
2 large potatoes
10 cherry tomatoes
1 white or red onion
oregano
grated pecorino cheese (the harder the better)
breadcrumbs (plain, no added flavorings)
extra-virgin olive oil
salt
Peel and cut the potatoes in 5mm-think slices and soak them in water for 30 minutes; cut the onion in slices and the cherry tomatoes in quarters. Grease an overproof pan with a bit of olive oil, then create a layer of slightly overlapping potato slices, then season with salt oregano, a layer of onions, some tomatoes, then grated pecorino and again salt and oil. Start another potato layer, and continue until you run out of ingredients. Bake in the oven at 180°C for 45-50 minutes.
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