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Bring a large pot of salted water to a boil. Slice the peeled potatoes into 1cm thick rounds, then boil for 8 minutes until just cooked. Drain and set aside.
In a large shallow pan with a lid, heat the olive oil over medium-high heat. Add the sliced onion with a big pinch of salt. Let the onion start to fry, then reduce the heat to medium. Cook gently, stirring regularly for 10 minutes, until the onions are soft but not browning too much. If they start to brown, add a splash of water to regulate the heat and continue cooking.
Add the halved tomatoes, thyme leaves, and sliced garlic to the pan, and cook for another 3 minutes until the tomatoes just start to collapse.
Add the boiled potatoes and enough stock to just cover everything. Bring to a boil, then reduce to a gentle simmer for 6-8 minutes, stirring occasionally, until the potatoes are really soft but not falling apart, and the sauce has reduced slightly.
Stir in the basil leaves, then spoon into bowls.
Finish with a drizzle of extra virgin olive oil and a squeeze of lemon juice. Season with a small pinch of chilli flakes, salt, and freshly ground pepper to taste.