Ekadasi potatoes with mozzarella

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Ekadasi Potato with mozzarela, ekadasi


10 middle size potatos (cut into thin slices),

handful of green olives (cut into slices),

1 teaspoon of salt,

1/2 teaspoon of asafoetida, (I use asafetida resin for ekadasi)

2 teaspoon of oregano,

1 teaspoon of dry parsley,

100-200 g of mozzarella, cut into slices

2 big cups of tomato sauce,

1 small cup of olive oil or ordinary oil.



Mix potato, olives, salt, asafoetida, and 1/2 cup of olive oil. Heat oven on 230 degrees. Coat a baking pan with the rest of the olive oil and put the potatoes in it. Pour the content with the tomato sauce and put the baking pan in the oven. Bake it for 35 minutes. After 35 minutes distribute mozzarella cheese evenly over the surface and sprinkle with oregano and dry parsley. Turn off the oven and bake it 7-10 minutes more and ekadasi potato  is ready to serve.

Ekadasi potato with mozzarela

Ekadasi potato with mozzarela


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