INGREDIENTS
8 medium potato thinly sliced (960 grams)
15 slices pepperoni (225 grams)
1 red onion thinly sliced (100 grams)
400 grams tinned tomatoes diced
salt
Pepper
1 & 1/2 cups reduced fat mozzarella cheese grated (240 grams)
1 tsp dried Italian herbs (1 gram)
INSTRUCTIONS
Preheat oven to 190C
Layer a third of potatoes over the bottom of a baking dish. Top with a third of the pepperoni, a third of the onion, a third of the tinned tomatoes and a third of the cheese.
Repeat with the remaining ingredients to create three layers in total, with a final layer being cheese.
Season the top with salt and pepper and sprinkle with dried herbs.
Cover the dish with baking paper and wrap tightly with foil. Bake for 60 mins. Remove foil and baking paper and return to over for another 10-15 mins to brown cheese on top.
Divide into 6 pieces, one piece is one serve.
Leftovers can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.
