Ingredients:
1 (8 ounce) cans chopped tomatoes
1/2 cup water
1 tablespoon oil
1 habanero peppers, diced
1 small onions, diced
2 garlic cloves, crushed
4 large potatoes, peeled and thinly sliced
1 chicken bouillon cubes
1/2 cup of grated mozzarella cheese
1/3 cup cream
Directions:
In a skillet, heat oil and cook onions, garlic and habanero chile until tender.
Add can of tomatoes, chicken bullion and water and simmer for 3 minutes.
In a lightly greased oven proof crystal baking dish, layer potatoes.
Pour tomato mixture over potatoes.
Pour cream over potatoes and sprinkle cheese.
Bake in a pre-heated oven at 175C until potatoes are tender and cheese is golden brown.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.