Potato Torta Food

TORTILLA ESPAñOLA (POTATO AND ONION FRITTATA)

Steps:

• Gather the ingredients.
• Peel the potatoes and slice thinly (about 1/4 inch thick) using a mandoline or a very sharp knife, or cut them into 1/2-inch cubes.
• Place the cut potatoes into a bowl and cover them with salted water. Soak for about 15 minutes.
• Slice the onion thinly.
• In a large, deep, nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onion and cook until the onion is soft, fragrant, and turning golden.
• Drain the potatoes and pat them dry.
• In a large bowl, toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Reserve the bowl.
• Add the potatoes to the onion in the skillet.
• Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning.
• In the reserved large bowl, whisk together the eggs and cream, seasoning with salt and pepper.
• Pour the cream and egg mixture over the potatoes and onion in the skillet. Sprinkle chopped parsley or cilantro over the eggs and potatoes, if using.
• Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.
• Carefully flip the frittata by turning a plate upside down over the skillet.
• Turn the skillet over so the frittata falls onto the now right-side-up plate.
• Slide the frittata from the plate back into the skillet so the browned side is facing up and cook over low heat for a few more minutes.
• Cut the tortilla into wedges to serve.

POTATO-BACON TORTE

Steps:

• Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand. Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough between 2 resealable plastic bags and pat into disks. Refrigerate at least 30 minutes.
• Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate.
• Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble.
• Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme.
• Slice the potatoes in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator. Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices.
• Roll out the remaining disk of dough into a 10-inch round on a floured surface. Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape. Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.) Let rest at least 15 minutes before cutting into wedges. Top with thyme leaves.

POTATO TORTA

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-BACON TORTE

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

POTATO TORTE

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.

SPANISH TORTILLA

Steps:

• Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
• Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
• Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
• Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

POTATO TORTE

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.

EASIEST EVER MASHED POTATO TORTA ( MASHED POTATOES WITH CHEESE)

Steps:

• Heat oven to 350°F Grease bottom and side of 1-quart casserole with shortening. In 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
• In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both packets of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
• Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
• Bake uncovered about 30 minutes or until hot.

POTATO TORTA WITH OLIVES

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.

SPANISH ONION AND POTATO TORTA

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.

TORTA - A SPANISH INFLUENCED BREAKFAST

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.