This torta has only a few ingredients, but sometimes the most delicious dishes are the most simple. This is very similar to a Spanish Omelet which is a very common appetizer served in Spain at bars and cafes. This is delicious served either warm or cold and you can eat it at any meal. I’ve eaten it for breakfast, lunch and dinner. I wish I had one in my refrigerator right now.
When I made this, I used a bag of mixed baby potatoes, red, blue and white, that I picked up at Trader Joe’s. The blue potatoes made it look slightly non-traditional, but it was still really delicious.
Recipe from ChezUs.com
3 yukon gold potatoes, peeled and diced
1/2 yellow onion
2 tablespoon butter, diced into small pieces
2 tablespoon olive oil
kosher salt, a pinch
fresh ground pepper, a pinch
Heat oven to 350. Cook the potatoes in boiling water for 15 minutes. Drain and set aside. While potatoes are cooking, slice the onion very thinly, ideally using a mandoline. Cook the sliced onions with the olive oil in an oven proof skillet, until they are soft and slightly browned. Whisk the eggs with the salt and pepper until blended. Gently stir in the butter and potatoes. Add the egg potato mixture to the skillet, turn the heat to low, and gently cook for about 2 minutes, stirring to blend. Place the skillet into the oven and cook for 20 – 30 minutes, until puffed and golden. Remove from the heat and let set for a couple minutes before slicing.
Yield: 2 servings