Feta tomato casserole with baked potatoes

Ingredients for 3 servings:

• 15 small potatoes (triplets)
• 7 large tomatoes
• 1 large onion(s)
• 2 packs of feta cheese
• ½ cup olive oil
• 2 cloves garlic
• ½ part rosemary
• ¼ part oregano
• ¼ part marjoram
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

very simple, inexpensive and delicious!

Wash the potatoes and boil them in a pot for 5-10 minutes; the skins should still be on. Dry the potatoes thoroughly and place them in a baking dish. Drizzle with olive oil and half of the seasonings. Stir with a spoon to coat all sides with oil and seasoning. Preheat the oven to 180°C and bake for about 25 minutes, until the potatoes are golden brown. Meanwhile, chop the tomatoes, feta cheese, garlic, and onions. After the baking time, remove the baking dish from the oven. Add the tomatoes, onions, and garlic to the potatoes, then top with the feta cheese. Season again (note: only add a pinch of salt to the potatoes; there’s no need to add more salt, as the feta cheese provides the salt). Return the casserole to the oven and bake for another 10-15 minutes at 180°C, until the feta cheese is golden yellow and slightly melted.