“My adaptation of Huey's Potato Torta. The type of cheese you use, and the amount, can be varied to suit individual taste preferences, but I do recommend using some parmesan. For a not-quite vegetarian variation add a couple of rashers of panfried bacon, chopped. Or for a vegetable variation, add spinach.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 220°C.
  2. Melt the butter and garlic in a small saucepan.
  3. At the same time, heat the oil in a pan and gently sauté the onion until it has softened but not browned; then drain the onion well in a fine sieve.
  4. Line the base of a springform cake tin with foil and lightly spray it with oil; then place a layer of the potatoes on top together with onion, seasonings, herbs cheese and a little butter. Repeat the process with a double layers of potatoes, pressing down lightly with the palm of your hand. Finish with a single layer of potatoes; brush the final layer of potatoes with the remaining butter, melted, season to taste and sprinkle the milk over the top.
  5. Cover loosely with foil and bake for 30 minutes or until the potatoes are tender; remove the foil for the last 5 minutes of the cooking time.
  6. Allow the torte to cool slightly before releasing it from the springform pan.
  7. Place it on a sering platter.
  8. VARIATIONS: You can add a couple of rashers of bacon; sprinkle them on before the cheese. And for another vegetarian variation, you could add a packet of thoroughly squeeze-dried frozen spinach to the drained onion, at the end of step three.

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