Potatoes, Barley and Tomatoes in a Pan, with Oregano

This is a good, simple, cheap Italian peasant dish, suitable for Lent

INGREDIENTS

4 tbsp Olive Oil

6 Tomatoes, chopped

2 sprigs fresh oregano/2 tsp dried

1 Onion, peeled and chopped roughly

2 cloves garlic, peeled and crushed

20 small salad potatoes, skins left on (quartered or halved into bite sizes)

200 g pearl barley

water

salt/pepper

METHOD

Heat oil in a large frying pan. Add the tomatoes and Oregano. Fry for 5 minutes, stirring, letting the tomatoes colour a little.

Add the onion, garlic and potatoes and cook on a lower heat for a further five minutes, stirring occasionally. Add the barley, cook for another minute then cover with water - about 1 cm depth above the surface of the contents of the pan. Bring to the boil, turn down to a simmer, cover with a sheet of greaseproof paper of foil and cook for 15 minutes or until the barley and potatoes are tender. Add a little water if it dries out. Season with salt and pepper. Serve with Pecorino cheese shavings if prefered.