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.
LEEK, POTATO & SWEET POTATO TORTE
This recipe travels well! Bake it first reheat in a moderate oven. It can be stored in the fridge for up to two days. I like to put "Baker's helper " sheet (layered aluminum sheet to prevent burning) under the pie plate. When you put in the layers of potatoes take your time and do it artistically so the top layer looks attractive with the swirl of potatoes. This is very attractive and I love the combination of Leeks with the two types of potatoes
Provided by Bergy
Categories Yam/Sweet Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Have oven rack on lowest level, preheat to 450°F.
- Lightly oil a 9" deep pie plate, line it on the bottom with parchment and lightly oil the parchment.
- Heat the tbsp of oil in a skillet and saute the leeks and thyme for approx 5 minutes, watch they don't scorch, if necessary add a tbsp or two of water, remove from heat and season with salt and pepper.
- Arrange half of the sweet potatoes in the pie plate, have them slightly overlapping going around the plate ending up in the center of the pie plate--one layer but overlapped.
- Season with salt and pepper. Spread 1/3 of the leek mixture over the sweet potatoes.
- Layer half of the potatoes in the same manner as the sweet potatoes. Season with salt and pepper.
- Cover with 1/3 leeks repeat with another final layer of potatoes. Cover with remaining leeks. Season with salt and pepper.
- Add final layer of sweet potatoes.
- Cover tightly with foil and bake for 45 minutes or until the potatoes are tender.
- To serve run a knife around the edge to loosen, invert onto a plate, remove parchment paper, slice in wedges and serve.
Nutrition Facts : Calories 242.6, Fat 3.7, SaturatedFat 0.5, Sodium 78.3, Carbohydrate 49.1, Fiber 6.8, Sugar 7.4, Protein 4.8
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