John Myers
Ingredients for 4 servings:
- 900 g potatoes
- 1 tbsp oil
- 1 onion(s), cut into rings
- 2 cloves garlic, crushed
- 6 tomatoes, dried and cut into fine strips
- 400 g artichoke hearts from the can, halved
- 250 g ricotta
- 4 eggs, whisked
- 2 tbsp milk
- 50 g Parmesan, grated
- 3 tbsp thyme, freshly chopped
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the potatoes and slice them thinly. Cook the sliced potatoes in salted water for 5-6 minutes. Heat the oil in a pan and sauté the onion and garlic until softened. Add the tomato and sauté for another 2 minutes. Grease an ovenproof dish and line it with a few potato slices. Cover with a layer of the garlic, onion, and tomato mixture, the artichoke hearts, and the ricotta. Repeat until all the ingredients are used, with the top layer being potatoes. Mix the eggs, milk, thyme, and half of the Parmesan cheese. Season with salt and pepper and pour over the potatoes. Sprinkle with the remaining Parmesan cheese and bake at 190°C for 20-25 minutes.
Facebook Comments