Potato Torta With Peppers And Olives Recipes

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.

Steps:

• In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.

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.;

Steps:

• Preheat oven to 375F& butter an 8 cup deep-dish pie pan.
• Steam potatoes for 30 minutes. Cool and slice into thin slices.
• Saute onion and fennel in olive oil for 20 minutes. Stir in pesto.
• Layer about 1/2 of the potato slices overlapping& sprinkle with 1/2 of the red pepper strips; top with 1/2 of the cheese.
• Spread the onion mixture.
• Repeat layering, with potaoes& peppers.
• Cover with remaining cheese and sprinkle with olives.
• Cover with foil, place on a baking sheet & bake until potatoes are tender (50- 60 minutes); uncover for the last 10 to 15 minutes to crisp top.
• Let stand for 10 minutes.

Steps:

• In a large, heavy and deep non-reactive skillet, heat the olive oil over high heat and saute the potatoes until they turn a golden brown on all sides, about five minutes. They don't need to cook through because they will continue cooking in the sauce.
• Preheat oven to 375 degrees. Remove potatoes from skillet and add onions, saute until transparent, about three minutes, then add the garlic and chili pepper. After a few seconds, pour in the wine and add the oregano, tomatoes and olives. Cook for one minute, then remove from heat.
• Place potatoes in clay or glass ovenproof pan that can hold them in one layer. Pour sauce over them and bake uncovered for 30 to 45 minutes -- adding a little water if needed -- or until the potatoes are tender. Taste after 15 minutes and add salt if needed -- the olives are quite salty -- or more chili pepper. Sprinkle with parsley and serve while still hot.

Steps:

• Preheat oven to 375 degrees. Place potatoes in a steamer basket with a small amount of water. Bring to a boil; cover and steam for 20-30 min. or until tender. Let cool, then cut into thin slices. Cut peppers in half, discard stems and seeds. Place peppers on foil-lined baking sheet and flatten with hand. Bake for 20 min. or until browned and blistered, then wrap in foil to steam for 10 min. Remove skin from peppers; cut peppers into strips and press between several layers of paper towels to remove excess moisture. Saute the onion and fennel in olive oil for about 20 min. or until very soft, stirring frequently. Stir in the pesto and cook for several minutes more. Spray a 9" deep-dish pan with nonstick cooking spray. Cover the bottom with 1/2 of the potatoes, 1/2 the peppers and 1/2 cheese. Spread the onion mixture evenly over the top and cover with another layer of potatoes and peppers. Cover the top with the remaining cheese and the parmesan cheese; sprinkle olives on top. Bake for 45-50 min., tenting the top with foil after 30 min. Let cool to room temperature and cut into thin wedges. Makes 16 wedges.