Potato Torta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO-BACON TORTE

Provided by Melissa d'Arabian : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 10



Potato-Bacon Torte image

Steps:

  • Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand. Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough between 2 resealable plastic bags and pat into disks. Refrigerate at least 30 minutes.
  • Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate.
  • Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble.
  • Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme.
  • Slice the potatoes in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator. Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices.
  • Roll out the remaining disk of dough into a 10-inch round on a floured surface. Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape. Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.) Let rest at least 15 minutes before cutting into wedges. Top with thyme leaves.

2 sticks cold unsalted butter, cubed
2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
4 strips bacon
1 cup heavy cream
3 sprigs thyme, plus leaves for topping (optional)
3 medium baking potatoes, peeled
Kosher salt and freshly ground pepper
1/4 cup grated gruyere cheese
1 large egg yolk

POTATO TORTA

Provided by Food Network

Time 2h

Number Of Ingredients 7



Potato Torta image

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.;

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)

POTATO-BACON TORTE

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings plus leftovers

Number Of Ingredients 12



Potato-Bacon Torte image

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.

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

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



Torta - a Spanish Influenced Breakfast image

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.

6 potatoes, peeled (red or small yukon gold)
1/2 onion, chopped (red or white)
3 garlic cloves, chopped (optional)
6 eggs
olive oil (enough to cover potatoes)
2 tablespoons milk (adds a little fluffiness)
salt
fresh ground pepper

SPANISH TORTILLA

The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.

Provided by Mark Bittman

Categories     brunch, appetizer

Time 40m

Yield 3 main-course or 6 appetizer servings

Number Of Ingredients 5



Spanish Tortilla image

Steps:

  • Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
  • Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
  • Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
  • Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

POTATO TORTA WITH OLIVES

A slice of this rustic layered torta and a salad make a delicious supper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7



Potato Torta with Olives image

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.

3 tablespoons olive oil
2 large Spanish onions, cut into 1/2-inch slices
2 tablespoons fresh rosemary
Salt and freshly ground black pepper
1/2 cup Gaeta or oil-cured black olives, pitted and torn into pieces
6 Yukon gold or yellow Finn potatoes, (about 2 1/4 pounds), peeled
1/4 pound Fontina cheese, cubed

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



Potato Torte image

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.

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)

POTATO TORTE

Provided by Florence Fabricant

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10



Potato Torte image

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

2 1/4 pounds Idaho potatoes, peeled and quartered
Salt
1 1/2 tablespoons butter
3 ounces Parmigiano-Reggiano, finely grated
3 ounces mortadella, sliced thin and minced
2 eggs, lightly beaten
2 to 3 tablespoons milk
Generous pinch freshly grated nutmeg
Freshly ground black pepper to taste
2 tablespoons plain bread crumbs

More about "potato torta recipes"

BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
Web Oct 30, 2020 Once the potatoes have cooled slightly (about five minutes or so) gently stir them into the onion and egg mixture. Be careful that the …
From spanishsabores.com
5/5 (49)
Total Time 1 hr 15 mins
Category Appetizer, Breakfast, Snack, Tapas
Calories 215 per serving
  • Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.
best-spanish-tortilla-recipe-tortilla-de-patatas image


EASY TORTILLA DE PATATAS - TASTES BETTER FROM SCRATCH
Web Jul 8, 2019 Beat the eggs together and pour over the cooked potatoes and onion and toss to coat. Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and …
From tastesbetterfromscratch.com
easy-tortilla-de-patatas-tastes-better-from-scratch image


BROWN BUTTER AND THYME POTATO TORTE - MANTITLEMENT
Web Jan 27, 2016 4 lbs. yukon gold potatoes 6 tablespoons butter, divided 3 tablespoons fresh thyme, chopped 1/4 cup balsamic glaze (store bought, right by the vinegar) 1 1/2 tablespoons salt 1 1/2 teaspoons fresh ground …
From mantitlement.com
brown-butter-and-thyme-potato-torte-mantitlement image


LIDIA BASTIANICH'S CHEESY POLENTA TORTA IS EVERYTHING WE …
Web Mar 6, 2019 When the polenta is firm, preheat oven to 400 degrees. Butter a 10-inch, 4-inch-tall springform pan, coat with bread crumbs, and shake any excess out of the pan. Put the potatoes in a large...
From cbc.ca
lidia-bastianichs-cheesy-polenta-torta-is-everything-we image


POTATO TORTA - TORTA DI PATATE - BIGOVEN.COM
Web Jan 1, 2004 Servings INSTRUCTIONS Preheat oven to 475 degrees. Boil, peel and rice or mash potatoes. Work in the flour along with a generous pinch of salt. Spread the potato …
From bigoven.com
Cuisine American
Total Time 1 hr
Category Desserts
Calories 123 per serving


BEST POTATO TORTE RECIPES | FOOD NETWORK CANADA
Web Nov 10, 2009 Bake 10 minutes. Turn the oven down to 375°F/190°C and continue baking until hot through and the pastry well browned, about 25 minutes. If the torte starts …
From foodnetwork.ca
3.4/5 (49)
Servings 8


POTATO AND EGG SPANISH TORTA | EGGLAND'S BEST
Web Combine the potatoes in a medium saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat and cook until the potatoes are tender but hold …
From egglandsbest.com


TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) …
Web Sep 15, 2022 Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes. Meanwhile, wipe out skillet. Add 3 …
From seriouseats.com


TORTA DI PATATE | THE FRESH LOAF
Web Basics of torta preparation Preheat the oven to 425ºF. In a medium mixing bowl, combine the flour and salt. Then add the water and 4 tablespoons of olive oil. Mix to form a dough, …
From thefreshloaf.com


SPANISH TORTILLA (TORTILLA DE PATATAS) | FEASTING AT HOME
Web Apr 21, 2021 Thinly slice the onions and toss both with olive oil, and roast in the oven until tender. Step 2: Let cool then mix with the whisked eggs and salt. Step 3: Heat a 8-9-inch …
From feastingathome.com


POTATO AND ONION FRITTATA (TORTILLA ESPAñOLA) RECIPE - THE SPRUCE …
Web Aug 16, 2022 Place the cut potatoes into a bowl and cover them with salted water. Soak for about 15 minutes. Slice the onion thinly. In a large, deep, nonstick, ovenproof skillet, …
From thespruceeats.com


ITALIAN POTATO TORTA - BIGOVEN.COM
Web Preheat oven to 450 degrees. Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan; add flour, oil, salt, …
From bigoven.com


79 BEST POTATO RECIPES - EASY IDEAS TO COOK POTATOES
Web May 1, 2023 Get the Air Fryer Crispy Potatoes recipe. Advertisement - Continue Reading Below. 14 Potato Tacos. PHOTO & FOOD STYLING: BRITTANY CONERLY.
From redbookmag.com


CRISPY VEGAN POTATO TORTE - COOK REPUBLIC
Web Mar 8, 2021 Place them in a large bowl and cover them completely with cold water. Set aside for an hour or overnight in the fridge. Using a sharp knife, slice each potato thinly …
From cookrepublic.com


SPANISH TORTILLA RECIPE | BON APPéTIT
Web Aug 13, 2012 Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning …
From bonappetit.com


Related Search