Post by esther on Jan 19, 2011 20:41:11 GMT
Posted - 26/04/2007 : 11:57:17
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Potato and Tomato Bake
Ingredients:
500g potatoes
2 small onions
2 medium sized tomatoes
1 tablespoons oil
About 1 teaspoon paprika or for an added kick try picante pimenton, a hot, smoky version of paprika – you may only want ½ teaspoon, though!
Salt and pepper
250ml stock
Serves: 4 as a side dish
Method:
1 Peel and finely chop the onions and fry in the oil in an ovenproof, lidded casserole dish on a low heat for about 10 minutes until softened – don’t let them brown.
2 Meanwhile, skin the tomatoes and remove the seeds. Cut into rough shreds. Add to the onions and add the paprika and salt and pepper to taste.
3 Peel the potatoes and slice thinly then add to the dish. Mix gently together, trying to leave the potatoes lying as flat as possible.
4 Pour over the stock then cover the casserole with greaseproof paper and the lid to make a tight seal. Put in a moderate oven (190C / 375F /gas mark 5) for 40-45 minutes until the potatoes are tender.
5 Remove the lid and greaseproof paper and return to the oven for about 10 minutes to gently brown the top layer.
Topic
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Potato and Tomato Bake
Ingredients:
500g potatoes
2 small onions
2 medium sized tomatoes
1 tablespoons oil
About 1 teaspoon paprika or for an added kick try picante pimenton, a hot, smoky version of paprika – you may only want ½ teaspoon, though!
Salt and pepper
250ml stock
Serves: 4 as a side dish
Method:
1 Peel and finely chop the onions and fry in the oil in an ovenproof, lidded casserole dish on a low heat for about 10 minutes until softened – don’t let them brown.
2 Meanwhile, skin the tomatoes and remove the seeds. Cut into rough shreds. Add to the onions and add the paprika and salt and pepper to taste.
3 Peel the potatoes and slice thinly then add to the dish. Mix gently together, trying to leave the potatoes lying as flat as possible.
4 Pour over the stock then cover the casserole with greaseproof paper and the lid to make a tight seal. Put in a moderate oven (190C / 375F /gas mark 5) for 40-45 minutes until the potatoes are tender.
5 Remove the lid and greaseproof paper and return to the oven for about 10 minutes to gently brown the top layer.
Topic
