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
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 (3200 F), 45 minutes approximately.