Summary

Ingredients

• 4 medium potato (s)
• 4 large tomato (s), bush or party tomatoes approx. 750 g
• 2 large onions
• 1 tablespoon oil, for hot water - otherwise a little more oil
• 1 pinch (s) salt and pepper
• 1 teaspoon, leveled vegetable stock, grained
• Spice mixture, for tomatoes
• basil
• Chilli, from the mill
• some mineral water
• Herbs Provence, dried
• parsley
• garlic

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Instructions

1. Peel the potatoes and cut them lengthways into thin slices.
2. Layer in a fan-like manner in a fat-free pan and sprinkle lightly with salt, pepper and chilli from the grinder! Fry very hot, fat-free, for approx. 7 minutes. They must be dry and light brown - glassy. Add a little mineral water every now and then so that the potatoes don`t burn! Immediately remove from the pan and place on a soup plate and cover with a lid!
3. The potatoes continue to cook and become softer, but easily remain firm to the bite!
4. In the same pan / pan, add the oil and the onions, cut lengthways and cut into fine rings, with a little garlic. Simply season them with grained vegetable broth! Brown, not black fry!
5. Put the onions aside and place the thinly cut tomato slices, unpeeled, in the pan! Dust lightly with tomato spices, herbs from Provence and a little salt and pepper.
6. Put the potato slices on top again and add the fried onions! Fry everything again briefly, the tomato slices should still be recognizable!
7. Fish and poultry a good and quick meal with little money!