Galette of potatoes & tomatoes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; finely sliced |
| Oil for saut‚eing | ||
| 3 | Sticks of celery, diced | |
| 350 | grams | Potatoes; peeled sliced 3 mm thick |
| 225 | grams | Tomatoes; skinned and finely chopped |
| 1 | Garlic clove; crushed | |
| Dried mixed herbs to taste | ||
Directions
Serves 2-3
This recipe has invariably proved to be very popular - and rightly so. The combination of potato, celery and tomatoes, highlighted by garlic and herbs, is a memorable one. Serve it either as a meal in itself, with a salad, or as a side dish.
Saut‚ the sliced onion in 2 tbs of the oil over a gentle heat for 5 minutes until it begins to brown lightly. Add the celery and cook for a further 5 minutes. Remove from the pan.
Fry the sliced potatoes in 3 tbs more hot oil, adding more as needed, shaking the pan until they begin to brown. Then lower the heat, cover with a lid and cook for 5-10 minutes more until the potatoes are tender. Season to taste.
Then stir in the tomatoes, garlic and herbs, along with the onion and celery mixture, and cook for 5 minutes, stirring all the time. Put into a heatproof dish and finish under a hot grill for 3-4 minutes.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias