Seriously, folks, this may just be the craziest blogging day of my life. I have no less than three challenges posting today. I can just hope this does not happen often. Now, add to that, the fact that I will be on a field trip with my Kindergartener for most of the day and who knows what things will run amok! Honestly, I will be afraid to check my email by the time I get home.
Anyway, this is the first of the posts to publish today, so this is the one with all of my worries and woes listed. I promise that if you are so sweet as to come back and read all three, you will find no other whines.
I really planned to make something Irish. ~you know, for St. Patrick’s day and all. However, I went to the library last week and checked out the most gorgeous book, Potato and Rice over which I have drooled for hours. I found a dish from which I gathered my inspiration for this one.
I must say, this was not well received by the majority of my children. For some reason, 4/5 of them do not like fresh tomatoes…or cooked sliced ones either. They had no problem with the flavor, the potatoes or the onions…just the beautiful red tomatoes. I bribed most of them with promises of cupcakes. The last one, my gagger, just managed to eat half the tomatoes. I knew not to push it with him. Anyway, I loved them and happily ate the leftovers for breakfast the next morning. The only thing I would do differently is place the onions between the tomatoes and potatoes, not under them. I think they would have been better slightly carmelized.
1. Info for Mediterranean Potato Tomato Bake: Holiday Recipes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Mediterranean Potato Tomato Bake: Holiday Recipes
- 4 medium potatoes, scrubbed
- 2 large tomatoes
- 1 yellow or red onion
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 Tbsp olive oil
- ⅓ cup feta cheese, crumbled
- salt and pepper
3. Directions:
- Slice the potatoes, tomatoes and onion as thin as you can.
- Pour 1 Tbsp olive oil into the bottom of a 2 quart casserole dish.
- Separate the onion in to rings and layer it on the oil.
- Arrange the potatoes and tomatoes alternately around the dish, filling in the middle as pretty as you can manage.
- Sprinkle with herbs and cheese.
- Drizzle with remaining oil.
- Pour the water around the edges.
- Bake at 350 degrees for 50-60 minutes or until the potatoes are done.
