Potato casserole made from new potatoes with anchovies and mozzarella

Ingredients for 3 servings:

• 1 kg triplets
• 6 anchovies
• 3 balls of mozzarella
• 1 bowl of cocktail tomatoes
• salt and pepper
• e.g. basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Boil the anchovies in salted water until al dente. Allow to cool slightly and then halve lengthwise. Preheat the oven to 200°C (top/bottom heat). Spread the anchovies in a baking dish, chopping them slightly if necessary. Place the halved anchovies next to each other in the baking dish, cut-side up. Season everything with salt and pepper. Be careful with the salt, as the anchovies are already very salty. Cut the mozzarella balls into thin slices and place one half or one whole slice, depending on the size, on each potato half. Place the potatoes in the oven and cook for 20 minutes. Meanwhile, halve the tomatoes lengthwise. Remove the casserole from the oven briefly, place half a cocktail tomato, cut-side down, on each potato, and return everything to the oven for another 5 minutes. To do this, increase the heat and activate the grill function. Serve the casserole on plates and garnish with some basil, if desired.