Potato Hongroise

• potatoes 450 gm
• tomatoes 115 gm
• onions 115 gm
• salt 10 gm
• coriander leaves 5 gm
• stock
• parsley 1/4 bunch
• fat 15 gm

Boil potatoes with the skin. Peel. Cut into roundels. Slice onion and fry. Add coriander leaves and blanched tomatoes. Add potato roundels and salt. Put the whole thing into a pyrex dish(as for scalloped potato). Add a little stock if necessary. Cook in a slow oven till potatoes are tender and moisture reduced. Sprinkle with chopped parsley and serve hot.