Potato Torta Recipes

TORTILLA ESPANOLA (SPANISH TORTILLA)

Steps:

• Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
• Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
• Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
• Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

POTATO TORTE

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.

POTATO TORTE

Steps:

• Place potatoes in a pot of salted water, bring to a boil and cook until tender, about 20 minutes. Drain, and mash in a mixing bowl.
• Preheat oven to 400 degrees. Butter an 8- or 9-inch baking pan at least 1 1/2 inches deep, preferably a springform or other loose-bottomed pan. Line the bottom with parchment paper, and heavily butter paper with about 1/2 tablespoon of butter.
• Add the cheese, mortadella, eggs, 2 tablespoons of the milk, nutmeg and salt and pepper to taste to the potatoes, and mix well. The potatoes should be smooth and thick, but not stiff. Add a little more milk if necessary. Spread potatoes in baking dish and smooth the top. Sprinkle with breadcrumbs, and dot with bits of the remaining tablespoon of butter.
• Bake about 35 minutes, until the bread crumbs are golden. Remove from oven and set aside for 10 minutes. Remove the sides of the baking pan, cut into wedges or squares and serve, taking care to lift the pieces off the parchment.

POTATO-BACON TORTE

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

POTATO TORTA WITH OLIVES

Steps:

• Cut onions into 5/8-inch-thick slices. Heat 1 tablespoon oil in a large saute pan over medium heat. Add onions, and cook, stirring frequently, until golden brown and soft, about 20 minutes.
• Reduce heat to low, and then add rosemary and salt and pepper to taste. Cook for about 5 minutes, stirring often. Add black-olive pieces, and set aside.
• Heat oven to 400 degrees. Cut 3 potatoes into 1/4-inch-thick slices. In an 8-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Arrange potato slices in overlapping circles in the pan. Season with salt and pepper. Spread reserved onion mixture on potatoes. Cook for 10 minutes, not stirring.
• Dot onions with cheese. Slice remaining potatoes, and arrange a second layer in overlapping circles over onion mixture. Season lightly with salt and pepper, and brush with remaining tablespoon oil. Place skillet in the oven, and bake for 20 to 25 minutes, or until a toothpick goes through easily.
• Let torta cool 2 to 3 minutes in the pan. Carefully run a small, sharp knife around the edge. Hold skillet with a clean kitchen towel, and invert torta onto a plate. Cut into wedges, and serve.

EASIEST EVER MASHED POTATO TORTA ( MASHED POTATOES WITH CHEESE)

Steps:

• Heat oven to 350°F Grease bottom and side of 1-quart casserole with shortening. In 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
• In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both packets of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
• Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
• Bake uncovered about 30 minutes or until hot.

POTATO TORTA

Steps:

• 1. Preheat the oven to 350°F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil.
• 2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.
• 3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture.
• 4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.