🍕 Pizzaiola-style potatoes

4 servings · prep 15 min · cook 30 min

Ingredients

• 1 kg potatoes, thinly sliced
• 400 g crushed tomatoes
• 200 g mozzarella
• 50 g parmesan
• 2 garlic cloves
• 1 tsp oregano
• 4 tbsp olive oil
• Salt, pepper, basil

Method

1. Slice the potatoes 3 mm thick, on a mandoline if you have one.
2. Lay them in a layer in a large pan with the olive oil, salt, cover and cook 15 min over low heat without stirring.
3. Check with a knife tip: they must be tender before the sauce goes on.
4. Spread the tomatoes mixed with garlic and oregano over the top, without stirring.
5. Cover with drained mozzarella and parmesan, put the lid back on and give it 8 min over low heat: the cheese melts in the steam, no oven needed.
6. Scatter basil and serve straight from the pan.

Adapted from ricette fresche (YouTube)

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