Monday, 30 April 2012

Recipe: Tomato and Potato Layer Bake

I am now the proud owner of a food processor. Proud, and overexcited. I've been waiting for it to arrive for 6 weeks (when my mum ordered it as a housewarming present, it was out of stock, so good old John Lewis sourced one for me). This has given me 6 weeks of getting excited about things that I can whizz, chop, whisk, blend, grate, and puree.
First up - a quick and tasty potato dish. This recipe is loosely based on a Delia Smith's Summer Collection recipe that my mum makes a lot. I've sped it up a bit so that it's easier for a week night dinner, and made it store cupboard friendly. Think of it as a really easy and lower fat version of boulangere or dauphinoise potatoes.
Tomato and Potato Layer Bake
Serves 2

500g potatoes
1 large onion, red or white
1 can good quality tinned tomatoes
1 tablespoon virgin or extra virgin olive oil (optional but highly recommended)
1-2 cloves of garlic, crushed
1/2 tsp dried sage
1/2 tsp dried basil
Salt and pepper
In a food processor (or with a very sharp knife), whizz your potatoes and onion into thin slices.
Mix together the tomatoes, oil, herbs, garlic, and a generous pinch of salt and freshly ground pepper. 
In a large microwave-proof dish, mix together your potatoes, onions and tomato mix. 
Microwave on full for 15 minutes, covered (you could use a plate or clingfilm if you don't have a lidded dish).
Take the cover off, and microwave again for another 5 minutes. 
Ideal served with meat or fish - it would be great for a healthy side to steak. We had ours with roast chicken and a spinach salad. 
Fresh basil, torn up, would also work if you have it, to give a stronger taste 
You could also add in crumbled feta or mozzarella, olives, slivers of parma ham, capers, anchovies - anything really - to make it perfect for a lunch box.

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