Slice the tomato into 5 mm thicknesses. Slice the potato and onion into similar sizes.
For presentation, if possible, prepare the same amount of each vegetable.
Grease the bottom of the pan with margarine (not listed above) and arrange the tomato slices.
Place the onion and potato slices on top.
Repeat Step 3 and 4 by layering the slices of tomatoes, then the onion and potatoes.
After creating layers of vegetables, add the soup stock granules. (or crush a consommé cube and sprinkle it around the edge of the vegetables).
Cover with a lid and cook over low to medium heat (liquid will be produced from the vegetables).
Once the potato is tender, add the butter and season with salt and pepper. Sprinkle with chopped parsley.
Story Behind this Recipe
My mum showed me this recipe. You don't need a lot of ingredients and it is easy to make. It's a handy side dish. Cooking without adding water enhances the flavours of the vegetables.
Lining the bottom of the pan with the sliced tomatoes prevents the other vegetables from sticking (if you use a non-stick pan, you don't need to grease it). In Step 8, there's no need to stir. The layered look of the vegetables makes a nice presentation.