Terrina di Patate, Cipolle e Pomodoro

Name: Terrina di Patate, Cipolle e Pomodoro (Potato, Onion and Tomato Bake)
Yield: Serves 4
Cuisine: Italian
Ingredients: 25 ml/1 ½ tbsp dried oregano; 4 large potatoes, peeled; sea salt and ground black pepper; 3 red onions, thinly sliced into rings; 3 very large, ripe tomatoes, such as beefsteak or marmande, sliced; 60 ml/4 tbsp fresh white breadcrumbs; 135 ml/9 tbsp olive oil, plus extra for greasing

Potato, Onion and Tomato Bake

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

4 large potatoes, peeled
25 ml/1 ½ tbsp dried oregano

Europe
Italy
Molise
Side dish
Lunch
Mediterranean

Method

Boil the potatoes for 4 minutes, then drain and slice into thin discs.
Grease a shallow ovenproof dish (large enough to hold all the vegetables) with olive oil.
Arrange a layer of potatoes on the bottom of the dish. Sprinkle with oregano, a lit

Ingredients

Method

Photos