Ingredients
-
2
-
2
-
-
2
-
-
-
9
-
4
-
1
-
-
-
-
-
-
Directions
Potato Torte, Yummy, easy, flavorful, cheezy I’m running out of adjectives!!! Adapted from Italian Cooking & Living Magazine , this was a wonderful torte! it sliced ike a dream and the taste was rich and creamy/cheesy i sliced my potatoes with a mandoline, used sweet vidalia onions, sea salt, fresh pepper used a regular all clad pan, and it browned on the bottom just fine ilet it sit for 10 minutes before slicing good easy side dish, thanks , Yummy, easy, flavorful, cheezy I’m running out of adjectives!!! Adapted from Italian Cooking & Living Magazine
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees. |
|
2
Done
|
Place Potatoes in a Large Pot, and Add Enough Cold Water to Cover, Bring to Boil and Lower Heat. |
|
3
Done
|
Simmer Until Tender but Firm, About 5-7 Minutes, Drain and Return to Hot Pan to Dry Out. |
|
4
Done
|
Melt Butter in a Cast Iron Skillet Over Medium Heat. |
|
5
Done
|
Saute Shallot in Butter For About 5 Minutes. |
|
6
Done
|
Season With Salt and Pepper and Turn Off Heat, Set Aside to Cool. |
|
7
Done
|
in a Bowl, Beat the Eggs. |
|
8
Done
|
Add the Shallots Mozzarella and 3/4c Parmigiano, Mix to Combine. |
|
9
Done
|
Make Sure Your Cast Iron Pan Is Buttered All Around and on the Sides. |
|
10
Done
|
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
Done
|
Be Sure to End With a Layer of Potatoes. |
|
12
Done
|
Top With Remaining Parmigiano and Bake 40-50 Minutes Until Tender and Knife Inserted in Center Comes Out Clean. |
