Potatoes Baked with Tomato and Onion

By KennySD

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.

Nutrition Information:
Calories: 509
Fat. Total: 32g
Carbohydrates, Total: 48g
Cholesterol: 11mg
Sodium: 284mg
Protein: 11g
Fiber: 6g
% Cal. from Fat: 57%
Fat, Saturated: 0g

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 tbl dried Oregano
• 1/2 cup freshly grated Pecorino Cheese
• 1 cup Water

Details

Servings 4

Preparation

Step 1

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.