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Preparation:
Preheat the Oven:
Preheat your oven to 200°C (400°F). Grease a baking dish with a little olive oil or butter to prevent sticking.
Prepare the Ingredients:
Wash the potatoes thoroughly and slice them thinly. You can peel them if you prefer, but leaving the skin on will add extra texture and nutrients.
Wash and slice the cocktail tomatoes. Chop the spring onions, keeping the white and green parts separate if you prefer a milder flavor in the bake.
Layer the Casserole:
Arrange a layer of potato slices at the bottom of the greased baking dish. Season with salt and black pepper.
Sprinkle some of the chopped spring onions (white parts if separated) over the potatoes.
Continue layering with more potatoes, then a layer of sliced tomatoes, and repeat until all potatoes and tomatoes are used.
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