Preparation:

Peel the potatoes, rinse them carefully and cut them into thin round slices. Peel the celery and onion and chop them finely with the parsley, garlic and oregano, then mix with the breadcrumbs. Grease a frying pan, then place the first layer of potatoes, then a layer of tomatoes and top with the breadcrumb and herb mixture. Add a drizzle of olive oil, salt and continue with the layers until all the components are incorporated. Bake the terrine in the oven at 180°C until a nice golden crust forms.