Terrina di Patate, Cipolle e Pomodoro

Potato, Onion and Tomato Bake


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The humble potato is sliced and layered with onion, tomato and breadcrumbs to make a very easy dish from Abruzzo that is full of flavour. It’s ideal for a light lunch, served with a big salad and some crusty, warm garlic bread.


  • 4 large potatoes, peeled
  • 25 ml/1 ½ tbsp dried oregano
  • 135 ml/9 tbsp olive oil, plus extra for greasing
  • 60 ml/4 tbsp fresh white breadcrumbs
  • 3 very large, ripe tomatoes, such as beefsteak or marmande, sliced
  • 3 red onions, thinly sliced into rings
  • sea salt and ground black pepper


  1. Boil the potatoes for 4 minutes, then drain and slice into thin discs.

  2. Grease a shallow ovenproof dish (large enough to hold all the vegetables) with olive oil.
  3. Arrange a layer of potatoes on the bottom of the dish. Sprinkle with oregano, a little olive oil and a few pinches of breadcrumbs, then season with salt and pepper.
  4. Cover with a layer of tomatoes and a layer of onions, topped with seasoning, oil and breadcrumbs as before.

  5. Repeat until all the vegetables have been used up, finishing with a generous coating of breadcrumbs. Leave to stand while you preheat the oven to 180°C/350°F/Gas 4.
  6. Bake for 30 minutes, or until the top is browned and crisp. Serve warm.