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Potato and tomato ball

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Ingredients for 4 servings:

  • 6 m.-sized potatoes, boiled, thinly sliced
  • Spice paste (paprika paste)
  • 1 bunch of parsley
  • 1 garlic clove(s)
  • 1 chili pepper(s), fresh red, pitted
  • 3 tbsp olive oil, plus olive oil for drizzling
  • 1 dashes lemon juice
  • salt and pepper
  • 500 g tomatoes, peeled, pitted and sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Potato and tomato casserole

Preheat the oven to 200°C. Place the potato slices in a well-oiled, shallow, ovenproof dish. Spread a thin layer of paprika paste over them. Chop the parsley, garlic, and chili pepper and mix with the oil. Add the lemon juice and salt and pepper to taste, then spread half over the potatoes. Cover with tomatoes and sprinkle with the remaining parsley mixture. Drizzle with a little oil and place the dish in the oven for 30-40 minutes. Serve warm, but not directly from the oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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