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Recipe by Mary Cadogan

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1. Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
2. Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
3. Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.

Per serving

306 kcalories, protein 6g, carbohydrate 46g, fat 12 g, saturated fat 2g, fibre 4g, salt 0.11 g

Latest comments and suggestions

• katieluvbunny

  16 January 2008

  katieluvbunny rated and commented on this recipe

  

  I found this a little bland the first time I made it, so I added a couple of layers of red onions fried in a little olive oil, this gave it more flavour.

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• Alba

  18 May 2008

  Alba commented on this recipe

  this looks delicious. I would probably add shaved red onions and then a sprinkle of goat cheese that i love!

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• freddiesnanny

  05 July 2008

  freddiesnanny rated and commented on this recipe

  

  I added spinach and mozzarella served with salad it made a tasty lunch

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• chloe crosby

  11 August 2008

  chloe crosby rated this recipe

  

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• Ben

  14 November 2008

  Ben commented on this recipe

  mmmmmmmmmm! this is a family favourite!

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Ingredients

• 750g even-sized potatoes , such as Desirée or Maris Piper
• 750g tomatoes
• 4-5 tbsp olive oil

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Difficulty and servings

Serves 4-6 as a side dish

Preperation and cooking times

Prep 20 mins

Cook 55 mins

Vegetarian, Low-fat

Ingredients

• 750g even-sized potatoes , such as Desirée or Maris Piper
• 750g tomatoes
• 4-5 tbsp olive oil

Per serving

306 kcalories, protein 6g, carbohydrate 46g, fat 12 g, saturated fat 2g, fibre 4g, salt 0.11 g

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