John Myers
Ingredients for 2 servings:
- 500 g jacket potatoes, sliced
- 2 onions, finely diced
- 250 g tomato sauce with onions and garlic (ready-made product)
- 4 sprigs of fresh parsley, finely chopped
- 1 pack of feta cheese, crumbled
- 3 tomatoes, diced
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- e.g. Harissa (be careful, it’s hot)
- 1 garlic clove(s), finely chopped
- 1 tbsp olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Sauté the onions in olive oil until translucent, then briefly sauté the tomatoes and garlic. Add the tomato sauce and season with pepper, salt, and harissa. Bring to a boil briefly. Layer the potato slices and sauce in a baking dish. The last layer should be the sauce. Sprinkle with parsley. Then spread the feta cheese on top. Season again with pepper, salt, and paprika. Bake the casserole for about 1/4 hour in a preheated oven (200°C) (middle rack). It’s ready when the feta cheese has melted a little and is lightly golden. Tip: Jacket potatoes from the day before are best, as they are easier to slice than freshly cooked ones. This casserole is also a good idea for using up leftovers.
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