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 gives the dish a pleasant crispy note.
Peel potatoes and onions; cut them into thick slices and also slice the tomatoes
Arrange a layer of potatoes in an oiled baking dish, season it with a mixture of garlic, oregano, salt, and pepper, and cover it with a layer of onions
Season this layer with the same mixture, then cover with tomatoes and continue in the same way until all ingredients are used
Drizzle with 4 tablespoons of oil, sprinkle with breadcrumbs, and bake in the oven
Oven
Baking Dish
Store in the refrigerator for up to 2 days
This dish is a specialty of the Puglia region in southern Italy
Italia, Puglia
| 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 |
