Spanish Onion And Potato Torta Recipe

Name: Spanish Onion And Potato Torta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons olive oil; 1 medium Spanish onion, sliced into 1/4-inch-thick half moons (about 12 ounces); 3 medium yukon gold potatoes (about 1 pound) or 3 medium other floury potatoes, sliced into 1/4-inch-thick rounds (about 1 pound); 8 large eggs; 1 teaspoon salt, plus more to taste; 1 pinch fresh ground pepper, plus more to taste; 1 twelve-inch-diameter round loaf rustic bread; 1 garlic clove; 1 small head frisee (or other chicory lettuce); 2 teaspoons sherry wine vinegar

Servings: persons

7 tablespoons olive oil
1 medium Spanish onion, sliced into 1/4-inch-thick half moons (about 12 ounces)
3 medium yukon gold potatoes (about 1 pound) or 3 medium other floury potatoes, sliced into 1/4-inch-thick rounds (about 1 pound)
8 large eggs
1 teaspoon salt, plus more to taste
1 pinch fresh ground pepper, plus more to taste
1 twelve-inch-diameter round loaf rustic bread
1 garlic clove
1 small head frisee (or other chicory lettuce)
2 teaspoons sherry wine vinegar

1
Preheat oven to 325u00b0. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add onion; saute, stirring, until golden, 8 to 10 minutes. Transfer to a small bowl.
2
Return the skillet to heat, and add 1 tablespoon oil. Add potatoes, cover, and saute until soft, stirring, 12 to 15 minutes. Transfer to the bowl with onions, and combine.
3
Whisk together eggs; add salt and pepper. Transfer to the bowl with onions and potatoes, and combine.
4
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.
5
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 frisee 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.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 tablespoons olive oil, 1 medium Spanish onion, sliced into 1/4-inch-thick half moons (about 12 ounces), 3 medium yukon gold potatoes (about 1 pound) or 3 medium other floury potatoes, sliced into 1/4-inch-thick rounds (about 1 pound), 8 large eggs, and more.

Yes, Spanish Onion And Potato Torta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Onion And Potato Torta

How did you like this recipe?

Frequently Asked Questions