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Terrina di Patate, Cipolle e Pomodoro

Potato, Onion and Tomato Bake

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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

Method

  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 lit

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