- 2 pounds potatoes, peeled and thinly sliced
- 4 medium zucchini, thinly sliced
- 4 small red onions, thinly sliced
- 6 ripe tomatoes, puréed
- ½ cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley (Optional)
- sea salt and freshly ground black pepper to taste
Minus 2 pds of potato change to sweet potato