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Potato, Onion and Tomato Bake

4 large potatoes, peeled and finely sliced
3-4 large or beef tomatoes, finely sliced or any tomatoes from the share
1 large red, yellow or white, onion, finely sliced
½ pint vegetable stock
Olive oil
Dried oregano

Preheat oven to 375. Place the potato slices in a pan of water and bring to the boil, reduce heat and simmer for 5 minutes. Drain and set aside.
In an ovenproof dish, lightly oil the bottom and sides. Place a layer of potatoes on the bottom of the dish slightly overlapping one another. Season with a pinch of salt and pepper. Scatter some red onions over the potatoes, followed by a layer of the beef tomatoes. Sprinkle with some oregano and a few small pieces of butter. Continue to layer the ingredients like this, finishing with a layer of tomatoes.  Season generously with salt, pepper and oregano.

Drizzle with some olive oil and pour over the stock so it fills just half of the dish.

Place in the oven and cook for around 1 hour or until golden and a little crispy on top.  Once cooked, carefully take the dish out of the oven and drain out any excess stock. Drizzle olive oil on top of the tomatoes and put back in the oven for a further 5 minutes until the top becomes golden and crispy.


Adapted from: InduldgeandDevour





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