POTATO TORTA
Provided by Food Network
Time 2h
Number Of Ingredients 7
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
If you want to wow company with a fancy looking side I suggest this one! It tastes as good as it looks. I like to serve it with something easy like baked salmon or other fish that is quickly made.
Provided by Helaine Norman
Categories Potatoes
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Thickly grease with butter or margarine a -Qt. mold or heatproof bowl. Cut potatoes into thin slices.
- 2. Layer potatoes in mold, sprinkling each layer with Parmesan cheese, salt, pepper and nutmeg. Cover tightly with lid or foil. Bake at 400 degrees until potatoes are done, about 1 hour.
- 3. Releases from mold pretty easily onto to serving dish. Sprinkle with Gruyere or Swiss cheese. IMPORTANT: Brown quiky under boiler, but watch VERY carefully, only needs a minute. Pour cream into center slowly and watch is dribble down sides. Sprinle with the chives. Looks beautiful!
TORTA - A SPANISH INFLUENCED BREAKFAST
Make and share this Torta - a Spanish Influenced Breakfast recipe from Food.com.
Provided by Aunt Cookie
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes thinly.
- Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
- Make sure there is enough oil to cover potatoes.
- Saute uncovered until the potatoes are soft, but not brown.
- Drain oil.
- Save a couple tablespoons, discard the rest.
- A little before the potatoes are cooked, mix the eggs and milk.
- When potatoes are cooked and drained, add them to the eggs and milk mixture.
- Let sit for 10-15 minutes.
- Season mixture with a bit of salt and lots of black pepper.
- Heat a 10" non-stick frying and add the two tablespoons of olive oil.
- Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
- Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
- Remove from heat and let tortilla rest for 15 minutes before serving.
- May be served warm or at room temperature.
- Serve in pie like slices or cut into cubes if serving it to a larger crowd.
- Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.
HUEY'S MINI LEEK TARTS
Adapted from Huey's recipe for Mini Leek Tarts, which he has classified as a SNACK ATTACK recipe. Huey (Iain Hewitson) is an Australian chef: he has written several cooking books and hosts a popular TV cooking show each weekday. If you preferred, you could use this recipe to make one larger tart, but if you do this, remember to adjust the cooking times. I have added onion and garlic to Huey's original recipe as the combination of leeks, onions and garlic - if you have not tried it - is truly delicious. Australian Tasty Cheese is a yellow, fairly flavoursome cheese used a lot in cooking. Vary the cheese to suit what's on hand and your taste preferences.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 24 mini leek tarts, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°C.
- Boil the water, add the leeks, salt, to taste and butter and continue boiling until the water has almost evaporated. Then turn heat down and simmer for 15 to 20 minutes or until the leeks are very tender. Then drain thoroughly.
- While the leeks are simmering, place the chopped onion and minced garlic in a microwave-safe dish with the 1/2 teaspoon of butter and microwave for probably about a minute (try 1/2 a minute first) or until the onion and garlic have just softened.
- Beat the eggs, the cream, the ¼ cup of grated cheese, the nutmeg and seasonings. Then add the leeks, the onions and garlic and mix thoroughly so that they are well-combined.
- With the olive oil spray, lightly spray 2 mini muffin trays (24 cups) and cut out circles from the pastry sheets, just slightly larger than the muffin tins.
- Gently push the pastry rounds into each cup and spread the leek mixture evenly between the cups, being careful not to over fill the cups. Then top each tart with a little grated tasty cheese and cook in the oven for about 12 to 15 minutes or until the tarts are golden. As ovens vary so much, it's a good idea to check them after 10 minutes. And if you know your oven is inclined to burn things, place a piece of kitchen loosely on top of the tarts for perhaps the first part of the cooking, and perhaps only add the additional grated cheese when you remove the foil.
- NOTE: If you want to freeze the tarts, firstly put them in the freezer (cooled, but as is) for 1-2 hours. Then remove them from the tins and transfer to an airtight container, placing baking paper between each layer. To cook, put them back into the muffin tins and cook from frozen.
POTATO TORTE
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
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.
SPANISH ONION AND POTATO TORTA
Without a bread-loaf base, this omelet can also be cut into small pieces and served as a tapa or an appetizer, either warm or at room temperature. This recipe was shared by Carol at the Grouse Ridge B&B In the historic Gold Canyon Highlands, Rock Creek, BC where we once stayed. Prep is quickest using a food processor.
Provided by Annacia
Categories Breakfast
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add onion; sauté, stirring, until golden, 8 to 10 minutes. Transfer to a small bowl.
- Return the skillet to heat, and add 1 tablespoon oil. Add potatoes, cover, and sauté until soft, stirring, 12 to 15 minutes. Transfer to the bowl with onions, and combine.
- Whisk together eggs; add salt and pepper. Transfer to the bowl with onions and potatoes, and combine.
- Return the skillet to the heat, and add 1 tablespoon oil. Add egg mixture, and cook until edges set and start to brown, about 1 1/2 minutes. Cover, and bake in the oven until set, about 10 minutes. Remove cover, and broil until top is golden.
- Meanwhile, slice bread in half crosswise, and reserve the top half for another use. Remove some of the inside from bottom half, and discard crumb. Toast bread under the broiler until golden. Remove, brush with 3 tablespoons oil, and rub with garlic clove. Toss frisée with remaining tablespoon oil, vinegar, and a pinch of salt and pepper. Scatter greens over bread, and slide torta over greens. Cut in wedges, and serve.
Nutrition Facts : Calories 303.4, Fat 22.2, SaturatedFat 4.3, Cholesterol 248, Sodium 486.3, Carbohydrate 16.4, Fiber 1.8, Sugar 1.6, Protein 10
POTATO TORTA (GRATTO DI PATATE)
Make and share this Potato Torta (Gratto Di Patate) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes.
- Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry.
- Put potatoes through a ricer or mash in a bowl with a fork until smooth.
- Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well.
- Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top.
- Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes.
- Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top.
- Sprinkle with the remaining breadcrumbs.
- Drizzle with the remaining 3 tablespoons olive oil.
- Place on a baking sheet; bake in a preheated 350° for 1 to 1 1/4 hours or until the top is crusty and brown.
- Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.
Nutrition Facts : Calories 563, Fat 23.7, SaturatedFat 9, Cholesterol 112, Sodium 395.1, Carbohydrate 70.3, Fiber 9, Sugar 5, Protein 19.4
POTATO TORTA
Provided by Mario Batali
Categories Cheese Dairy Potato Side Bake Vegetarian Kid-Friendly Dinner Casserole/Gratin Root Vegetable Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 6
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.
POTATO TORTE
Provided by Florence Fabricant
Categories side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 524 milligrams, Sugar 2 grams, TransFat 0 grams
HOLLY TATERS - SEASONED BAKED POTATOES
I grew up with a chain of fried chicken fast food joints. They had the best seasoned potatoes. Below is my late grandma's recipe for baking instead of frying. These are also great to make ahead and bake later. I take these to work when we have lunch for the staff.
Provided by I Cant Cook
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Melt stick of margarine in METAL baking pan(glass pans seem to make the taters soggy) . Wash and quarter the potatoes - keep the skin on. In a plastic zip-loc bag put all the dry ingredients. Coat the potatoes and place in a single layer in pan. Bake for 45 minutes.
- I keep the mix in the fridge for making one or two potatoes.
Nutrition Facts : Calories 225.2, Fat 10.2, SaturatedFat 2.8, Cholesterol 7.3, Sodium 223.9, Carbohydrate 27.4, Fiber 2.7, Sugar 1.1, Protein 6.6
HUEY'S POTATO TORTA
My adaptation of Huey's Potato Torta. The type of cheese you use, and the amount, can be varied to suit individual taste preferences, but I do recommend using some parmesan. For a not-quite vegetarian variation add a couple of rashers of panfried bacon, chopped. Or for a vegetable variation, add spinach.
Provided by bluemoon downunder
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 220°C.
- Melt the butter and garlic in a small saucepan.
- At the same time, heat the oil in a pan and gently sauté the onion until it has softened but not browned; then drain the onion well in a fine sieve.
- Line the base of a springform cake tin with foil and lightly spray it with oil; then place a layer of the potatoes on top together with onion, seasonings, herbs cheese and a little butter. Repeat the process with a double layers of potatoes, pressing down lightly with the palm of your hand. Finish with a single layer of potatoes; brush the final layer of potatoes with the remaining butter, melted, season to taste and sprinkle the milk over the top.
- Cover loosely with foil and bake for 30 minutes or until the potatoes are tender; remove the foil for the last 5 minutes of the cooking time.
- Allow the torte to cool slightly before releasing it from the springform pan.
- Place it on a sering platter.
- VARIATIONS: You can add a couple of rashers of bacon; sprinkle them on before the cheese. And for another vegetarian variation, you could add a packet of thoroughly squeeze-dried frozen spinach to the drained onion, at the end of step three.
Nutrition Facts : Calories 501.5, Fat 32.1, SaturatedFat 19.1, Cholesterol 88.5, Sodium 543, Carbohydrate 33.2, Fiber 4, Sugar 2.5, Protein 21.3
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