Potato – Tomato – Mozzarella – Casserole

Ingredients for 4 servings:

• 12 potatoes
• 8 tomatoes
• 3 balls of mozzarella
• Basil, fresh
• olive oil
• salt and pepper
• Parsley, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and slice the potatoes. Boil them in salted water for about 8 minutes to reduce the oven time (do not cook until tender, but approximately al dente). In the meantime, brush a large, shallow, ovenproof dish with olive oil. Wash the tomatoes, cut them into eighths, and add them to the dish (you can peel them first, but I don’t do that). When the potatoes are done, drain the water and add the potatoes to the tomatoes in the dish. Add the finely chopped basil and parsley. Season everything with salt and pepper, and mix well. Drizzle with olive oil. Place the sliced ​​mozzarella on top. Bake in the oven at 150-170°C for 20-35 minutes. Prick the potatoes occasionally to check they are cooked through. Serve with a salad, such as lamb’s lettuce with red onions, or any other meat.