Cake of potatoes and onions with baked tomatoes

2_10267 POTATO CAKE and BAKED TOMATOES with ONIONS (potatoes arraganate) INGREDIENTS for 6 PERSONS 800 g mealy flesh with large potatoes, 200 g of tomatoes 250 g perini, white onions, 6 tablespoons of olive oil, dried oregano, 200 g of mozzarella, salt and pepper. Preparation: 20 minutes cooking time: 27 minutes per serving: 330 Calories, peeled onions, wash them, dry them, cut them into thin slices, then scomponetele in rings with fingers. You heat the oil in a pan, friggetevi onion rings until they are golden and crisp, then drain them with a slotted spoon to paper towels. Save the oil. Wash the tomatoes, dry, cut into rings and allargatele on a tarp. Heat the oven to 180° c and grease a baking dish tonta, open edge, 20 cm in diameter. Peel the potatoes, wash them and cut them into very thin round slices (3-4 mm). Formed on the bottom of the pan with a layer of slightly overlapping potato, put on some onion rings and some tomato slices, add some bit of mozzarella, seasoned with salt, pepper, oregano and a little bit of onions frying oil. Formed other layers in the same way, until you run out of ingredients. Finish with onions, tomatoes and mozzarella, but in such quantity that the potatoes you should see. Bake the bread pan and bake the cake until it is politically a crispy crust (25 minutes). Let cool. Remove the hinge edge, lift the cake with a spatula and place on a serving dish. Served warm.