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IdahoŽ Potato Torta


Recipe courtesy of Jim Barnett, Chef, Westin, Cadillac, MI

Serve a wedge of Idaho® Potato Torta with a fresh arugula salad for lunch or a light supper.

Yield: 8 Servings
Estimated Cost per Serving*: $1.75

Ingredients


•    3 cups Idaho® potatoes, peeled and cut into 3/8-inch cubes
•    1 1/2 cups Vidalia onions, cut into 3/8-inch cubes
•    4 - 5 cups olive oil (preferably extra virgin)
•    6 large eggs, well beaten
•    1 1/2 tablespoons parsley, finely chopped
•    1 teaspoon salt
•    1/4 teaspoon white pepper
•    Manchego cheese (optional)

Directions


  1. Cover potatoes and onion with olive oil in heavy-bottom saucepot. Simmer on stovetop over medium to medium-high heat until potatoes are just tender, about 8 minutes. Occasionally, stir carefully to prevent potatoes from sticking to the bottom of the pan.
  2. Drain and reserve 2 tablespoons oil. Mix potatoes and onion with eggs, parsley, salt and pepper. Preheat 10-inch nonstick saucepan on stovetop with reserved olive oil on medium heat. Pour in potatoes, onion and egg mixture, smoothing out mixture with a rubber spatula. Gently shake pan, using rubber spatula to keep mixture from sticking to sides, until eggs begin to set (approximately 5 minutes), being careful not to brown eggs.
  3. Place pan in 300° F preheated oven until mixture is completely set (12 - 15 minutes). Be careful not to overcook, as torta will be rubbery with overcooking. Remove from oven, let cool for 5 minutes and carefully invert onto plate or cake circle. Cool to room temperature and slice.
  4. Serve with shaved Manchego cheese.


Estimated Nutritional Analysis per Serving:
188 calories, 2 g fat, 160 mg cholesterol, 318 mg sodium, 6 g protein, 12.5 g carbohydrates

* The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.
IdahoŽ Potato Torta »


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