Veal with Potatoes and Tomatoes

Flatten the slices of veal amd peel the tomatoes eliminating the seeds. Peel the potatoes and immerse them, one by one in a bowl full of cold water, to stop them going black, then slice them not too thin. Put the meat into a pan with a little extra-virgin olive oil, and then add in layers the onion (cleaned and chopped), the potatoes and the tomatoes in small pieces. Dress each time with salt, pepper, basil (or chopped parsley) and a little oregano. Put the meat to cook over moderate heat, covered, for about 30 minutes without stirring. Keep an eye on the cooking and add water, if necessary, with moderation. Serve hot.