POTATO TORTA WITH OLIVES
A slice of this rustic layered torta and a salad make a delicious supper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
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.
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.;
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 WITH PEPPERS AND OLIVES
Categories Potato
Number Of Ingredients 9
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.
TORTA - A SPANISH INFLUENCED BREAKFAST
Make and share this Torta - a Spanish Influenced Breakfast recipe from Food.com.
Provided by Aunt Cookie
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes thinly.
- Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
- Make sure there is enough oil to cover potatoes.
- Saute uncovered until the potatoes are soft, but not brown.
- Drain oil.
- Save a couple tablespoons, discard the rest.
- A little before the potatoes are cooked, mix the eggs and milk.
- When potatoes are cooked and drained, add them to the eggs and milk mixture.
- Let sit for 10-15 minutes.
- Season mixture with a bit of salt and lots of black pepper.
- Heat a 10" non-stick frying and add the two tablespoons of olive oil.
- Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
- Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
- Remove from heat and let tortilla rest for 15 minutes before serving.
- May be served warm or at room temperature.
- Serve in pie like slices or cut into cubes if serving it to a larger crowd.
- Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.
More about "potato torta with peppers and olives food"
OVEN ROASTED POTATOES & PEPPERS RECIPE - 5 MINUTES …
From 5minutesformom.com
MEDITERRANEAN POTATO BAKE WITH PEPPERS & OLIVES
From tinnedtomatoes.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
POTATO, BLACK OLIVE, AND TOMATO TORTA | RECIPES | WW USA
From weightwatchers.com
THE ULTIMATE SPANISH POTATO OMELETTE | TORTILLA DE SAN SEBASTIAN
From spainonafork.com
DEEP DISH POTATO TORTA WITH PEPPERS & OLIVES | RECIPES | SAVE …
From savemart.com
POTATO AND ONION FRITTATA (TORTILLA ESPAñOLA) RECIPE - THE SPRUCE …
From thespruceeats.com
DEEP-DISH POTATO TORTA WITH PEPPERS AND OLIVES - ALSUM
From alsum.com
DEEP DISH POTATO TORTA WITH PEPPERS & OLIVES | RECIPES | PIGGLY …
From shopthepig.com
POTATO TORTA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
DEEP-DISH POTATO TORTA WITH PEPPERS AND OLIVES - EASY KITCHEN
From easykitchen.com
SICILIAN POTATO PIE WITH BROCCOLI – BELMORSO ITALIAN GOURMET
From belmorso.com
POTATO TORTA WITH OLIVES RECIPES
From findrecipes.info
MEDITERRANEAN POTATO SALAD WITH OLIVES AND PEPPERS - FOOD.COM
From food.com
DEEP DISH POTATO TORTA WITH PEPPERS AND OLIVES - COOKSRECIPES
From cooksrecipes.com
DEEP-DISH POTATO TORTA WITH PEPPERS AND OLIVES - SPRY LIVING
From spryliving.com
MERGUEZ MEATBALLS WITH YOGHURT SAUCE AND PARSLEY SALAD
From thesaturdaypaper.com.au
DEEP DISH POTATO TORTA WITH PEPPERS & OLIVES | RECIPES
From brookshires.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love