- Tomato – 4 large and ripe
- Large potatoes – about 2 pounds, cut into thick slices
- Red Onions – 2, thinly sliced
- Thyme
- Coarsely chopped black olives
- Garlic – 3 cloves, thinly sliced
- Small lemon
- Capers
Chop one tomato and slice the rest. Boil potatoes for about 4 minutes, drain and rince under cold water.
Combine oil, onions and thyme in a fryin pan. Sauté until onions acquire color. Arrange them in a lightly oiled gratin dish and scatter with the chopped tomatoes, garlic, and half the lemon. Season.
Make layers with the potatoes, tomatoes, garlic, thyme, lemon and capers. Cover with foil, bale for about 30 minutes. Remove foil and bake for another 20 to 30 minutes, or until patotoes are tender.
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