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Baked potatoes with tomatoes and onions

Baked potatoes with tomatoes and onions

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Wash the potatoes, peel them and cut the slices about 3-4 mm thicker.

Leave in cold water.

The tomatoes are washed and cut into thick slices of approx. 5 mm, clean the onion and cut into slices of about 2-3 mm.

Cover a yena bowl or a tray with baking paper and place the potatoes, tomatoes and onions, alternating them until all the ingredients are finished. Season with salt and pepper.

Sprinkle with olive oil over all the ingredients, cover with aluminum foil and bake in the oven at 180 degrees for 20 minutes, then take the aluminum foil and leave in the oven for another 15 minutes.

After 15 minutes, take the grated sheep cheese out of the oven and leave it in the oven for another 5 minutes.

Good appetite!

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  • 1 large onion
  • 3 cloves of garlic
  • 7-8 tablespoons olive oil
  • 1 medium eggplant
  • 1 zucchini
  • 2 potatoes
  • 4 tomatoes
  • 6-7 tablespoons grated Parmesan cheese
  • dry or fresh thyme
  • salt and pepper

Chop the larger onion and fry it in a pan in 3 tablespoons of oil for 2-3 minutes, then add the chopped garlic, cook for another minute and turn off the heat.

Transfer the onion and garlic to an oven tray (20 & # 21529) and distribute over the entire surface.

We wash the vegetables and dry them with kitchen towels and cut them into not very thin slices. We place them in rows, alternating the vegetables according to the imagination. or lid and put in the preheated oven for 25-30 minutes until the vegetables soften.

Remove the tray, take the lid or foil and sprinkle the grated Parmesan cheese, then leave in the oven for another 10 minutes, until lightly browned.

Serve the hot vegetables as such or with a piece of grilled meat. Wonderful, good appetite!

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Bonus recipe: Trout with greens, for the New Year

  • 6 large trout
  • 2 lemons
  • olive oil
  • 1 bunch parsley
  • green thyme
  • salt
  • freshly ground green pepper
  • butter
  • 1 bunch green onions.

Wash the trout and drain them, leave them whole and grease them with lemon juice, salt and pepper. in each piece of fish place thin slices of lemon, 2 strands of green parsley, 1-2 strands of green onions, each
1 sprig of thyme, 1 teaspoon butter and grease them with olive oil. Prepare several sheets of parchment for baking and wrap each prepared trout so that the juice does not come out, rolling the paper a few times around the fish. Grease a pan, place the fish so packed next to each other, sprinkle with olive oil, then put the pan in the oven for 30-35 minutes. Thus prepared, you can grill the trout on the grill, but be careful not to be close to the flame.

Fasting recipe: Aromatic baked potatoes

Peel the potatoes, cut them into cubes and boil them in a pan with water, 2 tablespoons of oil, salt, for 15 minutes.

Meanwhile, cut the onion into small cubes and crush the garlic.

When the potatoes are half-boiled, drain them from the water and arrange them in a heat-resistant dish, previously greased with olive oil.

Season the potatoes with salt, pepper, marjoram and paprika, sprinkle onions and chopped garlic. Sprinkle the ingredients with 2 tablespoons of olive oil. mix carefully and bake for 10 minutes.

  • 1 kg of red potatoes (approx. 12) cut into quarters
  • 2 tablespoons olive oil
  • ½ teaspoon chilly powder
  • Kosher salt and black pepper
  • 200 grams of skinless cod (can be replaced with perch or halibut fillet)
  • 2 bunches of chopped green onions
  • 1 lemon
  1. Preheat the oven to 210 degrees Celsius. On a piece of baking paper, place the potatoes with a tablespoon of oil, chilly powder, a teaspoon of salt and a teaspoon of pepper.
  2. Bake until golden and soft, between 20 and 25 minutes.
  3. Meanwhile, place the fish and chopped onion in a second baking paper. Sprinkle the remaining tablespoon of oil and season it with ½ teaspoon of salt and teaspoon of pepper.
  4. Using a vegetable grater, grate the lemon peel. Chop it and then sprinkle it over the fish. Keep the lemon.
  5. After the potatoes are cooked for 10 minutes, put the fish in the oven and let it sit until it is sufficiently opaque and tender. About 12-15 minutes.
  6. Remove the potatoes and fish from the oven, cut the lemon in half and squeeze it over the fish. Serve the fish and onion with the potatoes.

Baked tomatoes with tomatoes

Cut the potatoes into rounds, mix with salt, pepper and olive oil, then place in a heat-resistant dish.

Over the potatoes add the thinly sliced ​​pepper, round tomatoes and onion.

Cover with a lid or aluminum foil and place in the preheated oven at 200 degrees for 40 minutes.

Then leave the dish uncovered for another 10 minutes in the oven to brown.

It's a great garnish for any kind of steak.

A recipe as easy as it is tasty!
Your site has become a permanent source of inspiration for me. I often prepare the recipes on this site for my guests and I always receive congratulations. Thank you!

When the lid is removed, you can put grated cheese or grated cheese

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Baked potatoes with eggs and bacon

A satisfying dish, to be enjoyed at family dinners, quickly prepared with the ingredients you have on hand in the fridge.

Preheat the oven to 180C and grease a ceramic baking dish.

Fry the bacon slices in a pan, without oil, over medium heat, until golden brown. Add onion, bell pepper, garlic and sun-dried tomatoes. Season with salt and cook for 5 minutes until the vegetables are soft.

Beat eggs with milk, seasoning with 1 teaspoon of salt and pepper. Add the grated cheddar, frozen potatoes and bacon vegetables after they have cooled a bit.

Pour the whole mixture into the prepared bowl and put it in the oven for 40 minutes, until the mixture of eggs and milk hardens and browns.

Serve with lamb salad or lettuce.

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