scale for:
servings
Potato bread with anchovies, roast peppers, tomatoes and mozzarella
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- Preheat oven to 220°C.
- Slice potatoes and arrange them on an oiled oven tray measuring 20x30cm; then spread over the olive oil and oregno leaves, and brush with the beaten egg.
- Dot the tomatoes over the top, then criss-cross the anchovies. Scatter over the strips of pepper and the olives, then put in the oven for 10 minutes.
- Take out of the oven, scatter over the basil and mozzarella, and cook for another 10 minutes. Trickle over a little more olive oil beofre you eat.
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