
Tiella of Tomatoes, Potatoes, and Onions
The tiella of tomatoes, potatoes, and onions is a delicious side dish typical of Apulian cuisine. This dish is characterized by the simplicity of its ingredients, which are layered and baked until they reach a soft and flavorful consistency. The addition of crunchy breadcrumbs on top adds a pleasant crispy note to the dish.
Ingredients
- Potatoes
44 - Tomatoes
44 - Onions
44 - Garlicto taste
- Oreganoto taste
- Breadcrumbsto taste
- Extra-virgin olive oilto taste
- Saltto taste
- Pepperto taste
Purchasable products
Fermented Black Garlic 3-4 bulbs 100g
1 product1 product £ 12.96Dried Pantelleria Oregano 30g
1 product1 product £ 4.00Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml
1 product1 product £ 19.23
Preparation
- STEP 1 OF 4
Peel potatoes and onions; cut them into thick slices and also slice the tomatoes
- STEP 2 OF 4
Arrange a layer of potatoes in an oiled baking dish, season with a mixture of garlic, oregano, salt, and pepper, and cover with a layer of onions
- STEP 3 OF 4
Season this layer with the same mixture, then cover with tomatoes and continue in the same way until all ingredients are used
- STEP 4 OF 4
Drizzle with 4 tablespoons of oil, sprinkle with breadcrumbs, and bake in the oven
Suggestions
Oven
Baking Dish
General Information
Storage notes
Store in the refrigerator for up to 2 days
More information
This dish is a specialty of the Puglia region in southern Italy
Origin
Italia, Puglia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 48.29 |
Carbohydrates (g) | 10.34 |
of which Sugars (g) | 2.8 |
Fat (g) | 0.13 |
of which Saturates (g) | 0.03 |
Protein (g) | 1.48 |
Fiber (g) | 1.26 |
- Proteins1.48g·11%
- Carbohydrates10.34g·78%
- Fats0.13g·1%
- Fibers1.26g·10%