FRIJE

Instructions

• 1.   Wash the potatoes and dry them while keeping the skin. Using a mandoline or a knife, slice them into regular rounds about 3 mm thick.
• 2.   On a baking sheet lined with parchment paper, place a round piece of parchment paper (which will serve as a guide) and arrange the potato slices on top, overlapping them nicely to form a "tart base". There should be no space between each slice. Lightly salt.
• 3.   Preheat the oven to 180 °C (350 °F). In a bowl, mix the mustards and brush them onto the potatoes using a brush.
• 4.   Slice the tomatoes into regular rounds. Arrange them on the "tart base", overlapping them as well. Drizzle olive oil on top. Lightly salt, pepper, and sprinkle with cumin.
• 5.   Bake for 40 minutes: the tomatoes should be well roasted and the edges crispy. Serve warm as a side dish with grilled meat or fish.

Nutritional information *