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Potatoes Baked with Tomato and Onion

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Source: The Italian Gourmet

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Active Time:  5 Minutes
Total Time:  1 Hour 5 Minutes
Yield:  Serves 4

This is one of the many baked vegetable dishes from Apulia, and is known locally by its dialect name, tiella, from the large baking dish in which it is cooked. Regularly made at home as well as in restaurants it is a classic example of Mediterranean cooking.

RECIPE INGREDIENTS

2 lb potatoes, sliced 1/4 in thick

2 onions, thinly sliced

1 lb ripe tomatoes, seeded and chopped

1/2 cup olive oil

salt

2 tablespoons dried oregano

1/2 cup freshly grated pecorino cheese

1 cup water

Potatoes Baked with Tomato and Onion Recipe at Cooking.com

DIRECTIONS

Preheat the oven to 350 degrees F. In a large bowl, combine the potatoes, onions and tomatoes, sprinkle with the olive oil, salt, oregano and Pecorino mix. Add the water and combine well.

Transfer the mixture to an oiled baking dish. Bake in the oven for 1 hour. Serve hot.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

509

Fat. Total:

32g

Fiber:

Carbohydrates, Total:

48g

Sodium:

284mg

% Cal. from Fat:

57%

Cholesterol:

11mg

Protein:

11g

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