Ingredients:
1kg of lamb
4 tomates
200g of Emmental cheese
800g potatoes
1 cebolla
Olive oil
Thyme
Salt and pepper
Preparation:
Peel the potatoes, wash and cut into 1 cm thin slices. In a frying pan, heat a little oil and brown the potatoes.
Cut the meat into small pieces. In a large saucepan put 6 tablespoons of oil and brown the pieces of meat for three minutes. Drain the meat and put in a pot.
Peel and slice the onion and poach in the pan to brown the meat.
Preheat the oven to 200ºC. Cut the cheese. Wash and slice the tomatoes.
In a baking dish put a jet of oil on the bottom with a layer of potato, on top of it the lamb and onion, the salt, the pepper and sprinkle with the thyme. Continue with a layer of cheese, cover with the rest of the potatoes and then with slices of tomatoes and thyme. Cook for twenty minutes.