Peel, wash and slice the potatoes. Pre-cook in salted water for about 8 minutes to reduce the oven time (do not cook until soft, but approximately al dente).
In the meantime, brush a large, flat, fire-proof dish with olive oil. Wash the tomatoes, cut eighths and put them in the pan (maybe peel them beforehand, but I won`t) When the potatoes are ready, pour away the water and place the potatoes in the pan with the tomatoes. Add chopped basil and parsley. Pepper, salt and mix everything. Drizzle with olive oil. Place sliced mozzarella on top.
Baked in the oven at approx. 150-170 ° C for 20-35 minutes. Now and then poke the potatoes to see if they`re done.
Salad tastes good with it, e.g. lamb`s lettuce with red onions, or any meat.
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