Onion & Potato Torta

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Story Published: Feb 22, 2001 at 9:00 PM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

By Todd Johnson

Ingredients

Onion & Potato Torta - 2/23/2001

1 sweet onion 7 Tbl. olive oil
3 Yukon Gold potatoes Salt & pepper to taste
8 eggs 1 garlic clove
1 round loaf rustic bread 1 bunch Frisee lettuce
2 tsp. sherry vinegar

Directions

Heat 1 Tbl. of oil in a skillet over medium high heat. Cook the sliced onion 8-10 minutes until brown. Remove from the pan. Add 1 Tbl. olive oil and sliced potatoes. Cook until soft. Mix onions and potatoes together in a bowl. Add eggs and season with salt and pepper. Heat 1 Tbl. oil in skillet, then add egg mixture. Cook 1-2 minutes until the the edges set, then cover with foil and bake in a 350 degree oven 8-10 minutes. Remove the foil for the last 2 minutes so the top will the golden brown.

Slice the bread in half crosswise. Remove the top and scoop out some of the inside. Coat the remaining bread with 4 Tbl. olive oil and rub with the garlic clove. Toast in the oven until brown. Toss the Frisee lettuce in sherry vinegar. Add a pinch of salt and pepper. Scatter the greens over the bread and slice the baked egg mixture (torta) over the greens. Cut into wedges and serve. Serves 6.

Recipe from Cameon Orel, Yarrow Bay Beach Cafe

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