Baked potatoes and onions
Instructions
In a pan, arrange a layer of sliced potatoes: high no more than a finger, white onions as potatoes, breadcrumbs, pecorino in good quantity.
Depending on how much salt is salty pecorino, keep in mind that the white onions are sweet.
Cover with hanging red tomatoes cut in half with the skin facing upwards.
Seasoned well with olive oil, extra-virgin unrefined, to stay on.
Add water slowly until you cover the top layer of potatoes, the last layer of onions should not stay underwater.
Place in the oven and wait until the water has been almost completely worn out.
Allow to cool a little.
I think the oven temperature should not be too high, but the ideal is slow cooking.
