Pizzaiola-style meat

Ingredients

• 800 gmeat for escalopes
• 400 gpotatoes
• 1onion
• 2ripe tomatoes
• To tastedried oregano
• 60 ml (4 tablespoons)extra-virgin olive oil
• To tastesalt
• To tasteblack pepper
• As neededwater

Instructions

1. 1

   Prepare the vegetables

   Peel, wash and finely slice the onion. Wash the tomatoes and dice them without peeling.

2. 2

   Slice the potatoes

   Peel and wash the potatoes, then cut them into rounds that are not too thin.

3. 3

   Start the base

   Pour 60 ml (4 tablespoons) of oil into the bottom of a large pan. Add a few pieces of tomato and the onion.

4. 4

   Soften the onion

   Cook the mixture for a couple of minutes until it begins to brown.

5. 5

   Seal the meat

   Add the meat slices and let them seal on both sides.

6. 6

   Add the potatoes

   Arrange the potato slices in a single layer, without overlapping them.

7. 7

   Season with oregano

   Scatter the remaining tomatoes over the pan and season everything with a generous sprinkle of oregano.

8. 8

   Add seasoning and water

   Season with salt and black pepper. Add enough water to cover everything.

9. 9

   Cook until tender

   Cover the pan and simmer over a low heat without stirring, until both the meat and potatoes are cooked.

10. 10

    Serve straight away

    When cooked, transfer the pizzaiola-style meat to a serving dish and serve immediately.

What is pizzaiola-style meat?

In Italian cooking, alla pizzaiola describes meat prepared with flavours associated with pizza, particularly tomato and oregano. This version cooks the meat together with potatoes, making it a complete, rustic one-pot dish.

The method builds a simple tomato-and-onion base, then lets the meat and potatoes finish cooking in the same covered pan. Keeping the layers undisturbed helps the potatoes hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 41g protein, 26g carbs, 30g fat.

The potatoes supply most of the carbohydrates, while the meat provides most of the protein. Olive oil contributes much of the fat, with the meat adding more depending on the cut; pair a portion with green vegetables or salad for a balanced plate.

Choose the meat and vegetables

Escalope meat: use thin slices that will cook through in the covered pan. If the slices vary in thickness, check the thickest piece for doneness before serving.

Tomatoes and potatoes: ripe tomatoes bring moisture and a fresh, savoury flavour, while potato rounds add substance. Cutting the potatoes evenly helps them cook at the same rate.

Build the base gently

Onion: give it a couple of minutes in the oil with a few tomato pieces before adding the meat. This brief browning starts the base without requiring a separate sauce.

Meat: let the slices seal on both sides, as directed, before layering in the potatoes. Avoid stirring at this stage so the slices stay in place.

Keep the layers intact

Potatoes: arrange the rounds in one layer without overlapping them, then scatter the remaining tomatoes across the top. This arrangement gives the ingredients contact with the cooking liquid while making it easier to judge when the potatoes are tender.

Liquid: add enough water to cover everything, as the recipe directs. Keep the pan covered and resist stirring; check near the end by testing a potato slice and the thickest piece of meat.

Season for a savoury finish

Oregano: a generous sprinkle gives the dish its characteristic pizza-inspired aroma. Add salt and black pepper to taste before the slow simmer.

The cooking juices combine with the tomatoes, onion and oil, so spoon some over the meat and potatoes when serving. The method calls for serving the dish as soon as it is cooked.

Make it a complete meal

The potatoes already make this a filling main course. Serve it with a green salad or simply cooked green vegetables for freshness alongside the rich cooking juices.

Use a wide serving dish so the meat and potato layers can be lifted out without breaking up the potatoes. Include some of the pan juices with each portion.

Recipe notes & tips

• Slice the potatoes to a similar thickness so they finish cooking evenly.
• Use a pan large enough to fit the potatoes in a single layer.
• Add water gradually until it just covers the ingredients.
• Keep the heat low and the lid on during the simmer.
• Avoid stirring while the dish cooks to help the potato rounds stay intact.
• Check the thickest meat slice and a potato before taking the pan off the heat.

Variations

• Fresh oregano: use it in place of dried oregano for a fresher herbal note.
• Garlic: add a finely chopped clove to the onion and tomato base.
• Chilli: add a pinch with the oregano for gentle heat.
• Extra tomatoes: use more ripe tomato for a juicier pan sauce.
• Green vegetables: serve with steamed green beans or a crisp salad.

Common mistakes to avoid

• Overlapping potatoes: they may cook unevenly; arrange them in one layer as directed.
• Stirring during the simmer: it can break up the potatoes; leave the covered pan undisturbed.
• Cooking over high heat: the base may catch before the ingredients soften; keep the heat low.
• Adding too little water: the pan may dry out before the potatoes cook; add enough to cover everything.
• Using uneven potato slices: some may turn soft while others remain firm; cut the rounds to a similar thickness.

How to store

Cool leftovers promptly, store them covered in the fridge and eat within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions