Name: Cheese, tomato and potato pie
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2 potatoes; 1 onion; ml salt and freshly ground black pepper to taste; 5 ml dried marjoram; 3 tomatoes cubed; 1 tsp sugar; 2 Tbs tomato purée; 90 ml water; 4 Tbs butter melted; 5 phyllo pastry sheets; 1 cup mozzarella cheese grated

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Ingredients (11)

2	potatoes
1	onion
ml	salt and freshly ground black pepper — to taste
5 ml	dried marjoram
3	tomatoes — cubed
1 tsp	sugar
2 Tbs	tomato purée
90 ml	water
4 Tbs	butter — melted
5	phyllo pastry — sheets
1 cup	mozzarella cheese — grated

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Method:

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.

Serve hot.

Reprinted with permission of Daily Dose of Fresh. To see more recipes, click
here.