Iberian Potatoes

Serves: 4

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• 2 tablespoon(s) olive oil
• 2 medium onions, thinly sliced
• 2 clove(s) garlic, slivered
• 3 medium baking potatoes, thinly sliced
• 4  tomatoes, sliced
• 1 teaspoon(s) dried oregano
• 500 ml vegetable stock

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Heat the oil in a large hobproof casserole dish and gently fry the onions for 10min until softened. Add the garlic and cook for 1min. Take the casserole off the heat and use a slotted spoon to lift out the onion mixture and set aside.
2. Put half the potato slices into the base of the casserole dish, then layer on the onion mixture followed by the tomato slices. Sprinkle over the oregano and lots of seasoning. Finish with a layer of the remaining potato slices, then pour over the stock.
3. Cover and cook for 1hr 15min, removing the lid for the final 30-40mins of cooking time to allow the potatoes to brown. Serve with grilled mackerel fillets.

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