- 700 gram pre-cooked potato slices
- 10 tomatoes
- 250 gram chorizo (a spicy kind)
- 2 mozzarella
- about 100 gram grated cheese
- dried oregano
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- optional: potato peeler, medium-sized pan
- cutting board & chef’s knife
- large oven dish
Preparation — 15 minutes
If you’re using raw potatoes you need to peel them, divide into slices and cook them first. The exact cooking time depends on the thickness of the slices. Rinse the tomatoes, remove the green parts and divide into slices. Drain the mozzarella and divide into half slices.
Remove the chorizo skin and divide into thin (half) slices. Cook the chorizo shortly in a dry skillet.
Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
Finishing the potato, tomato and chorizo casserole — 30 minutes
Drizzle the oven dish with olive oil and start with a layer of potato and tomato slices on the bottom of the oven dish, make sure they overlap slightly. Season with pepper, salt, oregano, a bit of grated cheese and 1/3rd of the baked chorizo together with a bit of the chorizo oil. Repeat for a second layer and for the 3rd and last layer you also add in the mozzarella. Finish with the rest of the grated cheese and chorizo. Tomatoes and mozzarella tend to taste quite bland, so make sure to add enough pepper, salt and oregano.
Bake the oven dish in the oven for about 20 minutes, the exact times depends on your oven and thickness of the tomato and mozzarella slices. Enjoy!