- 1 lb potatoes (about 3) unpeeled and cleaned
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic
- 1/2 cup sliced red onion
- pita bread or pizza crusts
- 1 tbsp olive oil
- 1 medium tomato, thinly sliced
- 1/2 tsp dried oregano
- 3 cloves garlic
- 6 black olives, chopped
- 2 oz grated parmesan cheese
In a large saucepan cover potatoes with plenty of water and bring to a boil. Cook for 5 minutes, then drain. Cut potatoes into 1/4 inch slices. Set aside.
In a large frying pan, heat the oil over medium heat. Add salt, pepper and garlic. Saute 1-2 minutes until garlic brown. Remove garlic and discard. Add sliced onions and stir-fry for 1 minute.
Push onions to the sides of the pan and, in the middle, place the best-formed of your potato slices for form a single layer. Reduce heat to minimum and cook about 50 minutes, turning every 10 minutes or so, until potatoes have browned are are soft when pierced. The onion on the side will be reduced in volume and somewhat chard; discard any that have become too black.
Lightly brush both sides of the breads with the oil and place on a baking sheet. Top with tomato slices, sprinkle with oregano. Arrange potato slices to cover tomatoes, then top with cooked onions, garlic, olive bits and cheese.
Bake for 18-20 minutes, until the bottom of the crusts is crisp. Remove from oven, cut into quarters and garnish with chopped herbs. Serve immediately.