1 pound rotini potato, cut into 1 inch cubes
1/2 pound carrots, cut 2 inches thick
1 (15 ounce) can Italian-style diced tomatoes
1 bulb tomato chili with bay leaf
6 eggs
2 tablespoons olive oil
4 large Italian onions, sliced
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 10 minutes. Drain and discard skins. Peel and chop.
Place turkey in a roasting pan lined with a baking sheet. Arrange carrots, tomatoes and chili atop roasting pan.
Bake for 1-1/2 hours under 350 degrees F (175 degrees C) or until potatoes are crisp-tender and lightly browned.
Heat oil in a medium skillet over medium heat. Add tomatoes, ginger, salt, dark paprika and oregano in a slow motion. Add olives, 4 tablespoons olive oil; saute for 5 minutes and stir-fryed mushrooms and meat cubes until tender twisting.
Add chicken and carrots mixture, 16 tomato slices (or as needed) and eggs and meat. Mix season with olive oil and stir with cheese slice.
Place roast potatoes on the baking sheet and within 20 minutes of baking, they should be heated through. Unroll and cool gently on baking sheets. Roll up and cut into quarters. Layer potatoes with salsa slices and parsley scattered flowers; sprinkle with pepper. Drizzle top of stack with basil sprigs.