Baked Potatoes, Onion, and Tomatoes, Apulian Style
Nutrition
Calories: 2372.12 kcalCarbohydrates: 54.87 gProtein: 177.83 gFat: 159.41 gSaturated Fat: 95.13 gCholesterol: 567.67 mgSodium: 6564.88 mgFiber: 5.17 gVitamin A: 73.23075 IUCalcium: 5852.12 mgIron: 5.96 mg
Ingredients
- 2 lbs potatoes
- 2 cups onion sliced very thin
- 1 lb fresh ripe, firm tomatoes, skinned raw with a peeler, all seeds removed, and cut into small dice
- 3/4 cup freshly grated romano cheese
- Oregano 1-1/2 tsp if fresh, 3/4 tsp if dried
- Salt
- Black pepper ground fresh from the mill
- 1/3 cup extra virgin olive oil
Instructions
- Preheat oven to 400°F.
- Peel the potatoes, wash them in cold water, and cut them into slices no thicker than 1/4 inch.
- Put the potatoes in a bowl together with the onion, tomato, grated cheese, oregano, salt, pepper, and 1/2 cup water. Toss several times to mix the ingredients well.
- Use about 1 tbsp of olive oil to smear the baking dish. Turn out the entire contents of the bowl into the dish, and level off. Pour in the remaining olive oil.
- Place the dish on the uppermost rack of the preheated oven and bake for about 1 hour, until the potatoes feel very tender when prodded with a fork. Turn the potatoes over every 20 minutes or so. After taking the dish out of the oven, let it settle for about 10 minutes before bringing to the table. The potatoes should be served warm, but not scalding hot.