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 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.;
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
HUEVOS EN TORTA
Provided by Mark Bittman
Categories breakfast, quick, main course
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat the lard or oil in a 10-inch cast-iron or nonstick skillet. Meanwhile, beat the eggs with the remaining ingredients.
- When the oil is shimmering but not quite smoking (you can test it with a drop of the egg - it will sizzle and puff up), add the egg mixture all at once. It will puff up and begin to brown. As it does, turn it (in sections, though you can try to turn it all at once), so that uncooked parts brown as well.
- Serve hot, with tomato salsa if you like.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 301 milligrams, Sugar 1 gram, TransFat 0 grams
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
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 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.
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
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