Potato and Tomato Bake

Name: Potato and Tomato Bake
Total time: 1 h 30 min
Yield: 4
Ingredients: 26 ounces potatoes (peeled and thinly sliced); 4 tablespoons olive oil; 26 ounces tomatoes (sliced); 1 onion (sliced); salt; peppers; 1 tablespoon chopped rosemary

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Difficulty:

easy

Difficulty

Preparation:

1 hr 30 min.

Preparation

Calories:

293

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	293 kcal	(14 %)
Protein	7.03 g	(7 %)
Fat	14.44 g	(12 %)
Carbohydrates	43.15 g	(29 %)
Sugar added	0 g	(0 %)
Roughage	6.66 g	(22 %)

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more nutritional values

Vitamin A	155.11 mg	(19,389 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1 mg	(8 %)
Vitamin B₁	0.24 mg	(24 %)
Vitamin B₂	0.08 mg	(7 %)
Niacin	3.41 mg	(28 %)
Vitamin B₆	0.44 mg	(31 %)
Folate	65.22 μg	(22 %)
Pantothenic acid	0.21 mg	(4 %)
Biotin	8.68 μg	(19 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	61.75 mg	(65 %)
Potassium	1,391.44 mg	(35 %)
Calcium	53.62 mg	(5 %)
Magnesium	54.38 mg	(18 %)
Iron	1.96 mg	(13 %)
Iodine	0.75 μg	(0 %)
Zinc	0.76 mg	(10 %)
Saturated fatty acids	1.94 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 26 ounces
potatoes (peeled and thinly sliced); 4 tablespoons
olive oil; 26 ounces
tomatoes (sliced); 1
onion (sliced); salt; peppers; 1 tablespoon
chopped rosemary

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Preparation steps

Heat the oven to 190°C (170° fan) 375°F gas 5.

Put the potatoes in a pan with water to cover, bring to a boil and simmer for 3 minutes. Drain well.

Brush1 tablespoon of oil over the base and sides of a baking dish. Layer the potatoes, tomatoes, onion and rosemary in the dish, seasoning and drizzling each layer with oil.

Bake for 45-55 minutes, until the top is lightly browned.