Sfincione-Style Potatoes

Ingredients

To prepare the sfincione-style potatoes, begin by thinly slicing the onions. Sauté them gently in a non-stick saucepan with a generous amount of olive oil until softened. Once soft, add the anchovy fillets (drained of their oil) and allow them to dissolve, stirring and breaking them down with a wooden spoon.
Add the diced peeled tomatoes, season with salt and pepper, and cook for about 10–15 minutes until the sauce has reduced and thickened. Meanwhile, peel the potatoes, rinse them, pat dry with paper towels, and cut them into slices slightly thicker than 0.5 cm (about 1/4 inch).
Line a baking dish (approx. 24 cm / 9.5 inches in diameter) with parchment paper and grease the bottom with olive oil. Arrange the potato slices inside, season lightly with salt, and sprinkle with dried oregano to taste, followed by the slices of buffalo mozzarella. Cover with the prepared tomato-onion sauce, then top with grated Pecorino, breadcrumbs, and an extra pinch of oregano. Bake in a preheated oven at 200°C (400°F) for about 45 minutes, until a golden crust has formed on the surface. Check for doneness with a fork; the tines should slide easily into the potatoes.
Remove from the oven and let the dish rest for a few minutes to settle before serving.