5 tbsps (75 ml) olive oil
1 lb (450 g) Spanish onions, thinly sliced
2 cloves garlic, peeled and sliced
2 lb (900 g) potatoes, thinly sliced
1/2 lemon, grated zest and juice
2 tbsp grated Parmesan cheese
1 lb (450 g) Spanish onions, thinly sliced
2 cloves garlic, peeled and sliced
2 lb (900 g) potatoes, thinly sliced
1/2 lemon, grated zest and juice
2 tbsp grated Parmesan cheese
method
1. Heat 2 tbsp of the oil in a frying pan and gently fry the onions and garlic until softened.
2. Pour 1 tbsp of oil into an ovenproof dish and stack the potatoes and onions standing upright in layers.
3. Sprinkle over the lemon zest and juice, Parmesan, salt, freshly ground black pepperand remaining olive oil.
4. Cover and bake at Mark 4 (180°C) 350°F for 45 minutes.
5. Uncover, increase heat to Mark 6 (200°C) 400°F and cook for a further 40 minutes until golden brown.
2. Pour 1 tbsp of oil into an ovenproof dish and stack the potatoes and onions standing upright in layers.
3. Sprinkle over the lemon zest and juice, Parmesan, salt, freshly ground black pepperand remaining olive oil.
4. Cover and bake at Mark 4 (180°C) 350°F for 45 minutes.
5. Uncover, increase heat to Mark 6 (200°C) 400°F and cook for a further 40 minutes until golden brown.
serving amount
serves 4 - 6
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