Tomato, Potato and Chilli Bake
Serves: 4
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Freezes Well Gluten Free Vegan Friendly
Know your nutrients
Calories
209 -Fat
0.5g -Saturates
0.1g -Sugars
10g -Salt
0.28g -Protein
6.1g -Carbs
46.6g -Fibre
6.7g -Powered by Nutracheck
A cheap and easy dinner, replace the chilli powder with smoked paprika if you don't want to make it as spicy
Ingredients:
4 medium potatoes, skin on, thinly sliced1 onion, finely chopped
1 garlic clove, crushed
2 tbsp gluten-free tomato ketchup
400g can chopped tomatoes
2 tsp chilli powder
method:
- Preheat oven to 200C/400F/Gas 6. Rinse the potato slices with water, drain, and place into a (microwave proof) with onions and garlic. (They will cook quicker if not packed too densely – bigger bowl in thinner layer works best!).
- Cover with a plastic plate or clingfilm and cook. For a 800W microwave, allow 5-8 minutes. When using the hob, place potatoes in a pan with just enough boiling water to cover them. Put the lid on, bring to the boil and simmer for about 8-10 minutes until beginning to soften, then drain.
- When the potatoes are cooked, shake the bowl and stand for one minute, then drain. Place the potatoes etc in an ovenproof dish. Heat together the ketchup, tomatoes and chilli, and pour over and lightly combine together. Cover with the foil.
- Place in the oven and cook for 30 minutes until tender and beautifully golden. Remove the foil for the last 15 minutes. Serve with seasonal steamed green vegetables.
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