Name: Idaho® Potato Torta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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)

Idaho® Potato Torta

Prep Time 10

Cook Time 25

Total Time 35

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Servings

Ingredients

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

Instructions

Preparation

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.2 Occasionally, stir carefully to prevent potatoes from sticking to the bottom of the pan. 3 Drain and reserve 2 tablespoons oil. Mix potatoes and onion with eggs, parsley, salt and pepper.4 Preheat 10-inch nonstick saucepan on stovetop with reserved olive oil on medium heat. 5 Pour in potatoes, onion and egg mixture, smoothing out mixture with a rubber spatula. 6 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.7 Place pan in 300° F preheated oven until mixture is completely set (12 – 15 minutes). 8 Be careful not to overcook, as torta will be rubbery with overcooking. 9 Remove from oven, let cool for 5 minutes and carefully invert onto plate or cake circle. Cool to room temperature and slice. 10 Serve with shaved Manchego cheese.
Source: Idaho Potato Commission