2 large potatoes (600 g), peeled, cut into thin slices
1 1/2 teaspoons of salt or to taste
3 tablespoons of black pepper
3 slices of stale bread, crumbled
1/2 teaspoon of thyme or oregano
4 medium tomatoes (480 g), diced
700g tinned sardines in water, without bones
3 tablespoons of olive oil
2 large potatoes (600 g), peeled, cut into thin slices
1 1/2 teaspoons of salt or to taste
3 tablespoons of black pepper
3 slices of stale bread, crumbled
1/2 teaspoon of thyme or oregano
4 medium tomatoes (480 g), diced
700g tinned sardines in water, without bones
3 tablespoons of olive oil
Preheat the oven to 220°C (hot)
Grease a 22cm-diameter baking dish with olive oil and cover the bottom with potato slices
Season with 1/2 teaspoon of salt and 1 tablespoon of black pepper
Distribute the chopped bread, thyme or oregano, and half the tomato on top
Cover with half the sardines and season with another 1/2 teaspoon of salt and 1 tablespoon of black pepper
Make a third layer with the remaining tomato and the rest of the sardines
Season with the remaining salt and black pepper and drizzle with olive oil
Put it in the preheated oven until, when you poke a sardine with a fork, it easily breaks (about 40 minutes)
Also check the cooking of the potato
If the sardines brown before the potato is well cooked, cover with foil and bake for a few more minutes
Serve hot
430 calories per serving
