- 750g even-sized potato, such as Desirée or Maris Piper
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 750g tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4-5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat the oven to 190C/fan 170/gas 5. Thinly slice the potatoes either by hand or in the food processor (no need to peel them). Put in a pan with water to cover, bring to the boil, simmer for 3 mins, then drain well. Slice the tomatoes.
Brush oil over the base and sides of a 1.5 litre ovenproof dish. Layer up half the potatoes, seasoning and drizzling with oil as you go, then cover with half the sliced tomatoes. Repeat the layers, finishing with tomatoes.
Bake for 45-55 mins, until the top is lightly browned. Serve warm or at room temperature. Can be reheated.
Make it differentFor a vegetarian main course or a more substantial accompaniment, add 150g grated emmental or feta, crumbling half under each layer of tomatoes.