Preheat your oven to 180°C and grease a baking sheet.
Peel and cut the potatoes in thin slices and cook in salty water until soft. Strain and set aside to cool down.
In the meantime fry your onions in a little olive oil with the dried Marjoram until soft. Add the tomatoes stirring continuously.
Add the tomato pureé, sugar and water, cooking it for a minute or two until most of the liquid has evaporated and a thick sauce have formed. Season to taste with salt and pepper.
Lay a sheet of phyllo pastry on your baking tray and brush with the melted butter. Add another sheet of phyllo pastry and continue with the process.
Smear the phyllo pastry base with the tomato and onion sauce and layer the sliced potatoes on top.
Sprinkle the grated Mozzarella cheese over the potatoes and bake in the oven for +- 15 – 20 minutes until golden brown.
Reprinted with permission of Daily Dose of Fresh. To see more recipes, click