2 cups Italian-style diced tomatoes
2 onions
2 cloves garlic, minced
1/2 pound freshly cracked white potatoes
1 tablespoon olive oil
5 (8 ounce) cans shredded mozzarella cheese
salt and pepper to taste
1 1/2 cups shredded mozzarella cheese
Cut tomato into 1/4-inch slices. Combine tomatoes with onions and garlic, and toss to coat. Place on high heat.
In a medium skillet over medium heat, saute the potatoes until transparent, about 10 minutes.
Knead in 1 tablespoon olive oil, spread over tomato slices. Stir tomato into potato mixture. Season with mozzarella cheese, salt, and pepper. Chill in refrigerator for about 10 minutes. Sprinkle with Parmesan cheese.