This is a good supper dish with ricotta and/or ham.
First I wash and finely slice the potatoes and tomatoes. I layer them in an oiled casserole dish, adding salt, pepper and dried oregano with each layer. I finish with a layer of tomatoes, a generous glug of olive oil and a sprinkling of breadcrumbs. It cooks for 40 minutes at 180°C.
With new season potatoes i don’t peel them, but it’s up to you…
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