- Olive oil for cooking
- 1 small Onion cut finely into rings
- 750g skinned Tomatoes without seeds, cut into cubes
- 400g large Mushrooms, sliced finely
- 400g Potatoes cut into fine circles
- 2 cloves of Garlic finely minced
- 500g Spinach, roughly chopped.
- 1 sprig of Rosemary
- 3 tablespoons of freshly chopped parsley
- Heat the oven to 190 degrees centigrade (4-5 gas).
- In a frying pan put a little olive oil turn the ring to a medium heat and fry the onion gently. With a little salt for about 3 minutes, the mixture should not be coloured. Add tomatoes and cook for about 7 minutes, season well.
- In another frying pan fry the mushrooms for 3-4 minutes on a medium/high heat getting rid of excess juices, put on the side to cool.
- Use the same pan to quick fry/wilt the spinach for 3 minutes
- Heat more olive oil and fry the potatoes on medium /high heat for about 3 minutes for each batch. When you are finished add garlic and cook for 1 minute, add salt and pepper to the potato/garlic mixture to taste.
- In a 2 litre ovenproof dish, put in the potato mix, then the mushrooms, the spinach and finally the tomato and onion sauce.
- Cover with a lid, or foil and cook for 30-45 minutes in the oven.
- Chop up the rosemary and mix with parsley, sprinkle on the dish before serving