This is another very simple recipe with an amazing amount of flavor in the final product. This starts with sliced potatoes, peeled tomatoes, and thinly sliced onions. This is mixed with grated romano, oregano, salt and pepper. This is all put into a 13 x 9 baking dish and then extra virgin olive oil is poured over. This is then baked for an hour at 400 degrees.
This comes out of the oven with tender, lightly browned potatoes with the sweetness of the onions and tomatoes as a nice counterbalance to the savoriness imparted by the romano cheese. Because of the strong flavors in this dish it would be a great side dish to serve with a beef roast or any other full flavored meat dish.
I have to admit that I was looking for the leftovers for breakfast this morning. When I was a girl our family used to have a family reunion every summer at a campground with a swimming hole. The only thing that would get me out of the sleeping bag in the morning, after staying up most of the night laughing with my cousins, was the smell of the camp potatoes that my aunts made. It would be a big skillet filled with fried potatoes with onions. I don’t know why, but that smell brings back all of the good times associated with those trips. It was really nice to relive those days while waiting for this to finish in the oven.