Spanish Potatoes

This isn't really a recipe but it's a dish my sister Elizabeth made for me when I was staying with her in Norfolk a few weeks ago. She made it in a lovely Spanish Terracotta dish, I had to use Pyrex!

Heat the oven to about 200 degrees.

Finely slice some floury potatoes, I use Desiree. I'm no longer afraid of my mandolin (despite slicing my thumb on New Year's Eve) so I use the widest setting on that. Layer them in a medium shallow dish with finely sliced onions and some cherry tomatoes cut length ways into quarters. Season with salt and pepper as you go. Put in a good glug of olive oil and a cup of water and cook in the oven til the potatoes are soft and there's a delicious gravy at the bottom.

You can serve these as a main dish with a green salad, something strong like rocket or watercress would be ideal or use it as a side with meat or fish. It's especially good with chops as the integral gravy stops the meal being too dry but Elizabeth popped some (ethical, line-caught) cod from The North Norfolk Fish Company (where she worked til last October) on the top ten minutes before it was ready.