• 750 g (1 lb to 10 oz) potatoes
• 150 g (5 1/2 oz) streaky bacon
• 500 g (1 lb 2 oz) tomatoes
• 1.25 ml (1/4 tsp) dried oregano
• 15 ml (1 tbsp) finely chopped fresh parsley
• Garlic salt
• Freshly ground black pepper
• 250g (9 oz) Emmenthal cheese, sliced
• Fresh herb springs, to garnish

1. Peel and wash the potatoes and cut into then, round slices. Dry on absorbent kitchen paper and set aside. Dice the bacon and fry in a pan under sealed all over.
2. Add the slices of potato once the bacon has released its fat and cook for about 5 minutes, stirring occasionally.
3. Slice the tomatoes, then mix with the potatoes and arrange evenly on a greased baking sheet. Sprinkle with oregano, parsley, garlic salt and black pepper to taste. Lay slices of cheese evenly on top of the mixture.
4. Bake in a preheated oven at 200 degree C/400 degree F/Gas Mark 6 for 25 minutes. Serve immediately, garnished with fresh herb springs.
5. Serving suggestion, Serve with thick slices of fresh crusty French bread.

Categories: Pizza

Yield: 4 servings