Gratineed Potatoes with Bread Crumbs, Oregano, and Pecorino
Ingredients
- 1 kg of potatoes
- 500 g of ripe tomatoes
- 600 g of onions
- 40 g of grated Pecorino
- 100 g of bread crumbs
- 20 g of oregano
- 250 ml of extra virgin olive oil
- Salt
Preparation Instructions
Peel the potatoes and the onion. Rinse them and cut them into slices. Rinse, blanch, peel and dice the tomatoes. In an oiled baking dish, alternate a layer of potatoes and onions. Add the diced tomatoes. Sprinkle with grated pecorino, oregano and a pinch of salt. Add some extra virgin olive oil to the top layer and sprinkle with bread crumbs. Bake in a preheated oven at 1600 C (320 F), 45 minutes approximately.
