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
25ml/1 ½tbspdried oregano
135ml/9tbspolive oil, plus extra for greasing
60ml/4tbspfresh white breadcrumbs
3 very large, ripe tomatoes, such as beefsteak or marmande, sliced
3red onions, thinly sliced into rings
sea salt and ground black pepper
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 little olive oil and a few pinches of breadcrumbs, then season with salt and pepper.
Cover with a layer of tomatoes and a layer of onions, topped with seasoning, oil and breadcrumbs as before.
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.
Bake for 30 minutes, or until the top is browned and crisp. Serve warm.