Ingredients
| 4 tablespoons olive oil | |
| 2 large onions, sliced | |
| 3 cloves garlic, sliced | |
| ½ teaspoon chilli flakes | |
| 2 tablespoons fresh oregano, thyme or marjoram, chopped | |
| 1kg potatoes, peeled, cut into ½cm-thick slices | |
| 800g tomatoes, ideally a meaty variety such as Roma, cut into ½cm slices | |
| ½ cup pitted kalamata olives | |
| ½ cup panko crumbs |
Potato bakes are always a source of comfort and they are excellent with tomatoes that are veering towards overripe. I’ve kept the bake vegan but, if you wish, some anchovies layered into the bake would not go amiss. You could, of course, add a good melting cheese to the layers and grated parmesan to the crumbs.
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Instructions
| 1. | Preheat the oven to 200°C. |
| 2. | Heat 3 tablespoons of the olive oil in a wide frying pan and gently fry the onions with a little salt until soft, about 10-15 minutes. |
| 3. | Add the garlic, chilli flakes and oregano and fry for a minute. Set aside. |
| 4. | Put the potatoes into a pan of boiling salted water, bring back to the boil and cook for 2-3 minutes. Drain well. |
| 5. | Put a layer of the potatoes into an oiled gratin dish, sprinkle with salt and pepper, layer with some of the onions, sliced tomatoes and a few olives. |
| 6. | Continue layering, finishing with tomatoes on top. Cover with foil and bake for 40 minutes. Remove the foil. |
| 7. | Mix the remaining oil with the panko crumbs and scatter over the top of the tomatoes. |
| 8. | Return to the oven and cook for another 20 minutes or until cooked through and the crumbs are golden. |
| 9. | Allow to cool for 10 minutes before serving. Excellent with grilled lamb or fish. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe