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Potato Torte

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“Yummy, easy, flavorful, cheezy...I'm running out of adjectives!!! Adapted from Italian Cooking & Living Magazine.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
  3. Simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
  4. Melt butter in a cast iron skillet over medium heat.
  5. Saute shallot in butter for about 5 minutes.
  6. Season with salt and pepper and turn off heat, set aside to cool.
  7. In a bowl, beat the eggs.
  8. Add the shallots mozzarella and 3/4°C Parmigiano, mix to combine.
  9. Make sure your Cast Iron Pan is buttered all around and on the sides.
  10. 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.
  11. Be sure to end with a layer of potatoes.
  12. Top with remaining Parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.

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