Terrina di Patate, Cipolle e Pomodoro from The Italian Regional Cookbook by Valentina Harris
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
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
Ingredients
- 4 large potatoes, peeled
- sea salt
- ground black pepper
- 3 very large, ripe tomatoes, such as beefsteak or marmande, sliced
- 3 red onions, thinly sliced into rings
- 25 ml/1 ½ tbsp dried oregano
- 135 ml/9 tbsp olive oil, plus extra for greasing
- 60 ml/4 tbsp fresh white breadcrumbs
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