Chicory topped with tomatoes and mozzarella

Ingredients for 4 servings:

• 4 chicory
• 8 potatoes
• 8 tomatoes
• 2 balls of mozzarella
• e.g. vegetable broth
• oregano
• Salt
• pepper
• some tomato paste if needed

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the potatoes and cook in vegetable stock until al dente. Meanwhile, remove the bitter middle part (stem) from the chicory and sauté the chicory in vegetable stock until al dente. Quarter and deseed the tomatoes. Drain the mozzarella and slice it. Layer the potatoes, chicory, and tomatoes in a baking dish and season. If desired, add a little vegetable stock mixed with a little tomato paste (but the tomatoes usually release enough liquid). Layer the mozzarella slices on top. Bake in a preheated oven at 220°C until the cheese is lightly browned and melted. Serve with flatbread. Tip: Instead of mozzarella, I also like to use feta cheese or feta cheese with herbs for the topping. Depending on the variety, this automatically makes a nice sauce. When preparing the dish with less fat, I use reduced-fat cheese.