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Cut the peeled potatoes into slices. Cook and place in a refractory.
On top I put olive oil and salt to taste.
Saute the pepperoni, with the onion and oregano. Pour over the potatoes.
Finely chop the tomatoes without skin and seeds. Sauté lightly and place on top of the pepperoni.
Pour the cream on top and sprinkle with grated Parmesan cheese.
Place in preheated oven to brown for about 15 minutes. Serve it hot
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