Idaho Potato Torta

Serve with shaved Manchego cheese and arugula salad

Customer Rating: 4

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Yield: 8 servings

Ingredients

3 cups Idaho potatoes, peeled and cut into 3/8-inch dice

1 1/2 cups Vidalia onions, cut into 3/8-inch dice

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

Serve with:

Manchego cheese

Arugula

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Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 188

Calories From Fat: 18

Total Fat: 2g

Cholesterol: 160mg

Sodium: 318mg

Protein: 6g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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. Occasionally, stir carefully to prevent potatoes from sticking to the bottom of the pan.

Drain and reserve 2 tablespoons oil. Mix potatoes and onion with eggs, parsley, salt and pepper. Preheat 10-inch nonstick saucepan on stovetop with reserved olive oil on medium heat. Pour in potatoes, onion and egg mixture, smoothing out mixture with a rubber spatula. 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.

Place pan in 300 F. preheated oven until mixture is completely set (12 to 15 minutes). Be careful not to overcook, as tortilla will be rubbery with overcooking. Remove from oven, let cool for 5 minutes and carefully invert onto plate or cake circle. Cool to room temperature and slice.

Serve with shaved Manchego cheese and arugula salad as accompaniment.

Source: Idaho Potato Commission

Please note that some ingredients and brands may not be available in every store.

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