'4 cups of raw potatoes, cut into fine slices'
'2 soup spoons of olive oil'
'1 small clove of garlic, mashed'
'1 sprig of rosemary'
'Salt and black pepper to taste'
'1 large onion, chopped coarsely'
'1 can of tomato sauce'
'500g of ground beef'
'2 cups of fresh or canned green corn, drained'
'1/2 kg of tomatoes, sliced finely (optional: remove the skins from the tomatoes)'
'Hot paprika'
'4 cups of raw potatoes, cut into fine slices'
'2 soup spoons of olive oil'
'1 small clove of garlic, mashed'
'1 sprig of rosemary'
'Salt and black pepper to taste'
'1 large onion, chopped coarsely'
'1 can of tomato sauce'
'500g of ground beef'
'2 cups of fresh or canned green corn, drained'
'1/2 kg of tomatoes, sliced finely (optional: remove the skins from the tomatoes)'
'Hot paprika'
Boil the potato slices in salted water for about 10 minutes, or until they're almost tender
Drain well
Aquatic the olive oil in a skillet, add the garlic, rosemary, salt, and black pepper, and the ground beef
Let it cook slowly, stirring occasionally, until the meat is fully cooked
Add the onion and let it cook for a bit longer, stirring occasionally, until it's soft and slightly caramelized
Remove the rosemary sprig
Add the tomato sauce and stir well, in a covered ceramic dish with a capacity of 2.5 liters (10 cups), building layers of potato, meat, tomato, and corn
Finish with a layer of potato topped by a layer of tomato, to prevent it from drying out
Cover and bake at moderate temperature (170°C) for 20 minutes
Sprinkle with hot paprika before serving
It serves 6 portions.
