Potato And Greens Torta Recipes

POTATO TORTA

Potato Torta image

Provided by Food Network

Time 2h

Number Of Ingredients 7

Ingredients

4 tablespoons butter
4 tablespoons flour
1 quart milk
10 ounces Gorgonzola cheese
Salt
4 tablespoons green peppercorns in brine
10 Idaho potatoes (peeled and placed in cold water)

Steps:

Melt the butter in a saucepan, add the flour. Stirring continuously, cook for 2 minutes, do not allow the mixture to color. Whisk in the milk and cook until mixture becomes thick. Add the cheese and season with salt. Rinse the green peppercorns well and add to the sauce. Butter a 4-inch spring form pan. Slice the potatoes about a 1/8-inch thick. Alternate layers of potato and sauce. Push down the layers as you go so you will get a nice tight torta. Wrap the whole spring form pan in aluminum foil, completely covering the top and bottom. Place in a 350-degree oven for about 1 1/2 hours, or until golden and cooked all the way through.;

POTATO TORTE

Potato Torte image

Yummy, easy, flavorful, cheezy...I'm running out of adjectives!!! Adapted from Italian Cooking & Living Magazine.

Provided by CookbookCarrie

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs yukon gold potatoes, scrubbed,peeled and thinly sliced lengthwise
2 tablespoons butter, plus extra
butter, for pan
2 shallots, thinly sliced
salt
pepper
9 eggs
4 ounces freshly grated mozzarella cheese
1 cup freshly grated parmigiano-reggiano cheese (or domestic parmesan, please dont use the stuff in the can)

Steps:

Preheat oven to 325 degrees.
Place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
Simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
Melt butter in a cast iron skillet over medium heat.
Saute shallot in butter for about 5 minutes.
Season with salt and pepper and turn off heat, set aside to cool.
In a bowl, beat the eggs.
Add the shallots mozzarella and 3/4°C Parmigiano, mix to combine.
Make sure your Cast Iron Pan is buttered all around and on the sides.
Place 1 layer potatoes in the bottom of the pan, Top with 1/4 of the egg mixture, add another layer of potatoes and 1/4 of the eggs, repeating until all of the ingredients are used.
Be sure to end with a layer of potatoes.
Top with remaining Parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.

ROASTED POTATOES WITH GREENS

Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

Ingredients

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

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