Rosemary potatoes with tomatoes

Preparation time around 1 hour

This goes well to all kinds of fish or meat.

Preparation You'll need: A casserole dish A pan
Ingredients (for 2 persons) 8 to 10 small potatoes (ca. 400 to 450g) 1 medium-sized onion 2 to 3 cloves of garlic (just if you're not having another side dish with garlic) 1 to 2 twigs rosemary 10 black olives 8 to 10 small tomatoes (ca. 400 to 450g) Coarse black pepper, salt
Preparation Peel the potatoes and quarter them lengthwise. Cut the onions into large cubes. Put both together with some simple olive oil in a large pan fry them until they are brownish (about 5 minutes) - in the meantime peel the tomatoes (only if they are big tomatoes with thick skin) and cut them into small pieces, put them on the side. Coarsely chop rosemary needles (and garlic, if desired) and place in the oven dish. As soon as the potatoes and onions are ready, put them into the oven dish, season with salt and pepper, mix well and bake at 180℃ approx. 45 to 50 minutes into the oven. After 10 minutes, add the tomatoes, salt and pepper again and mix everything well. After another 30 minutes, add the olives and mix well again. Keep an eye on the mixture, it should last another 5-15 minutes, depending on how you want it baked.