Ingredients:

• 2 tablespoon olive oil
• 2 shallots, thinly sliced
• 4 garlic cloves, rough chopped
• 1 large tomato, diced
• 1 tablespoon berbere spice
• ¾ cup water
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 1½ pounds thin-skinned potatoes like Yukon golds, thinly sliced
• ¼ cup fresh flat-leaf parsley, chopped
• Drizzle of olive oil

Directions:

1. Preheat oven to 400°F.
2. In a cast iron or ovenproof skillet, heat the oil over medium heat, add the shallots and sauté, stirring until tender, 4-5 minutes.
3. Add the garlic and cook 2 minutes, until fragrant.
4. Add the tomatoes and their juices, and continue cooking until they begin to break down and soften, 3-4 minutes.
5. Stir in the berbere spice, salt and pepper and the water. Scoop out ¾ cup of the tomato mixture and set aside.
6. Add the potatoes, tossing to coat each side and layer them.
7. Pour the reserved tomato mixture over top.
8. Cover tightly with a lid or with foil. Bring to a hard simmer on the stovetop, then place in the oven for 30 minutes.
9. Remove lid, checking that potatoes are fork-tender. Bake an additional 5-10 minutes uncovered.
10. Scatter with fresh parsley and drizzle with a little olive oil.