Tomato Potato Chilli Layer

Prep time:      About 10 minutes

Cook time:     About 40 minutes               

Serves:           4                                 

INGREDIENTS:

4                      Medium potatoes (fluffy),skin on, thinly sliced

1                      Onion, finely chopped

1                      Clove garlic, crushed

2tbsp              Tomato ketchup

400g               Can chopped tomatoes

2tsp                Chilli powder

                  

METHOD:

Preheat oven to Gas 6, 200ºC, 400ºF.

Place sliced potatoes, onions and garlic in a large plastic (microwave proof) bowl.  (They will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).

Rinse slices with water, drain, place back into bowl.  Cover with plastic plate or cling film and cook.

MW = 800 watts Category E

= 5-8 minutes

When potatoes are cooked shake bowl and stand for 1 minute, then drain. 

OR Hob: Place potatoes in a pan with just enough boiling water to cover them.  Lid on bring to the boil and simmer for about 8-10 minutes just starting to soften, drain.

Place potatoes etc in an ovenproof dish.  Heat together the ketchup, tomatoes and chilli, and pour over and lightly combine together. Cover with foil

Place in oven and cook for 30 minutes until tender and golden - Remove foil for the last 15 minutes.

Serve with seasonal steamed green vegetables.