| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg3, Vegetarian |
2 |
servings |
INGREDIENTS
| 3 |
|
Potatoes |
| 1/2 |
|
15 oz tin chopped tomatoes |
| 1 |
|
Onion; chopped and |
|
|
; softened in 1tbsp |
|
|
; olive oil |
| 1/2 |
ts |
Paprika |
| 1 |
|
Clove garlic; crushed |
|
|
A pinch cumin |
| 4 |
oz |
Pecorina or parmesan cheese; made with vegetable |
|
|
; rennet |
INSTRUCTIONS
1. Par-boil and slice the potatoes, Cover the bottom of a buttered
casserole dish with a layer of potatoes. Add a layer of chopped tomatoes
onion, paprika garlic and cumin. Repeat the layers, ending with a layer of
potatoes.
2. Grate the cheese over the top and sprinkle with a little paprika to
taste. Cook for 30 minutes at 180°C/350°F/Gas Mark 4. Serve with a
delicious mixed leaf salad.
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