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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Brush a deep 20cm- square baking dish with a little of the oil. Starting with onion and garlic, add alternate layers of onion and garlic and potato, sprinkling each layer with parsley and some seasoning. Top with tomato, if using. Drizzle with the remaining oil and pour over the stock.
2. Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 30 minutes or until tender.

Per serving

273 kcalories, protein 7.8g, carbohydrate 42.1g, fat 9.3 g, saturated fat 1.2g, fibre 3.8g, salt 0.36 g

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Ingredients

• 3 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves , sliced
• 900g Maris Piper potatoes , peeled and very thinly sliced
• 3 tbsp chopped flat-leaf parsley
• 1 tomato , sliced (optional)
• 250ml chicken stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1½ hours

Ingredients

• 3 tbsp olive oil
• 1 onion , sliced
• 2 garlic cloves , sliced
• 900g Maris Piper potatoes , peeled and very thinly sliced
• 3 tbsp chopped flat-leaf parsley
• 1 tomato , sliced (optional)
• 250ml chicken stock

Per serving

273 kcalories, protein 7.8g, carbohydrate 42.1g, fat 9.3 g, saturated fat 1.2g, fibre 3.8g, salt 0.36 g

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