Galette of Potatoes and Tomatoes

1 md Onion; finely sliced
Oil for saut‚eing
3 Sticks of celery, diced
350 g Potatoes; peeled sliced 3 mm thick
225 g Tomatoes; skinned and finely chopped
1 Garlic clove; crushed
Dried mixed herbs to taste

Serves 2-3

Saut‚ the sliced onion in 2 tbs of the oil over a gentle heat for 5 minutes until it begins to brown lightly. Add the celery and cook for a further 5 minutes. Remove from the pan.

Fry the sliced potatoes in 3 tbs more hot oil, adding more as needed, shaking the pan until they begin to brown. Then lower the heat, cover with a lid and cook for 5-10 minutes more until the potatoes are tender. Season to taste.

Then stir in the tomatoes, garlic and herbs, along with the onion and celery mixture, and cook for 5 minutes, stirring all the time. Put into a heatproof dish and finish under a hot grill for 3-4 minutes.

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