Potato, Onion and Tomato Casserole

Ingredients

• 1/2 lb. potatoes, peeled and sliced
• 1/2 lb. onion, sliced
• 1/2 lb. tomatoes, sliced, seeds discarded
• A few sprigs fresh oregano or dried oregano
• 2-3 cloves of garlic, minced
• Salt and pepper
• Breadcrumbs
• Olive oil
• Water

Steps

1. Preheat oven to 350 degrees on convection heat. Grease a baking dish, if possible, made from terra-cotta or stoneware, with a bit of olive oil.
2. Place a layer of sliced onion in the bottom of the dish and drizzle with olive oil. Place a layer of potato on top of the onions, then a layer of tomatoes. Sprinkle that with garlic, oregano leaves, salt and pepper, and drizzle with olive oil. Repeat until you use up all the ingredients—but for the top layer, mix potatoes and tomatoes in a decorative pattern.
3. Add enough water to come up about halfway up the height of the ingredients. Sprinkle the top layer with breadcrumbs and drizzle with olive oil.
4. Bake in oven on convection heat for about 45-60 minutes, until the ingredients are cooked, most of the liquid evaporated and the top nicely browned. Let cool for about 10-15 minutes before serving.