Ingredients

(Preparation 15 minutes, cooking time 55 minutes)

2 pounds waxy potatoes (4 or 5 large potatoes)
2 tablespoons olive oil
1 Spanish onion, finely sliced
1 cup sun-dried tomatoes, cut into thin strips
1 clove garlic, chopped
Salt and freshly ground black pepper, to taste
1 cup mixed black and green olives, pitted
15 fluid ounces vegetable stock
Handful fresh flat-leaf parsley, roughly chopped

Directions

Preheat the oven to 375 F.

Bring a large saucepan of water to a boil. Add the potatoes and simmer for 10 minutes, until they are partly cooked. They should still be firm when pierced with a knife. Drain and set aside to cool.

Heat the oil in a frying pan and saute the onion and sun-dried tomatoes over a medium flame for about 5 minutes, or until the onions are soft.

Peel and thinly slice the potatoes. Oil a medium casserole dish. Arrange a layer of potatoes on the bottom and season with garlic, salt and pepper.

Scatter some of the onion and tomato mixture and olives over the potatoes. Add another layer of potatoes and toppings, and repeat until everything is used. End with a layer of potatoes.

Bring the stock to a boil and pour it over the potatoes. Bake in the oven for 30 to 40 minutes, or until the potatoes are cooked and crispy. To serve, scatter parsley on top. Makes 4 servings.

Nutrition information per serving: 300 cal., 12 g total fat (2 g saturated fat), 43 g carbo., 5 g dietary fiber.