Saturday, 3 December 2011

Breakfast this Morning - Cheesey Potato Torta

Now I am not sure if I can legally call this a Torta or not....so sue me.  My only experience with Tortas is layers of bread but now with me being 'the gluten free' and gluten free bread being what it is.....well layers of bread this Torta was not going to be.  Don't get me wrong...there are many perfectly good gluten free breads....but none of them are great.  None of them are the ingredient to build a meal around....none of them are an 'anchor'

So I decided to make it with potato...besides I love the combination of eggs and potato.

Pre-heat oven to 350
3 yukon gold potatoes, peeled, sliced
8 eggs
2 tbsp milk
1/2 cup grated cheese, best if it is a blend, one sharp and one creamy cheese or try feta
1 yellow onion, sliced
1 tsp basil, fresh minced or pesto (scoll down to March 2011 article)
1/2 cup of sliced, diced vegetables (optional) sliced peppers, tomatoes etc
2 tbsp butter
salt and pepper

In a medium size pot bring potatoes to a boil in water.  Parboil them until they are starting to have a little give if you prick them with a sharp knife.  Then drain and let them steam dry

Whisk together the eggs and milk.  I like to add salt, pepper and pesto to the eggs at this point so that they are evenly spread once cooked


Meanwhile, in an oven safe pan saute the onion and vegetables in 1 tbsp of the butter until they are soft.  Remove pan from heat and remove onions and veg.  In the still warm pan melt the other tbsp of butter and spread it around letting it coat the pan.  Lay out the potatoes in the pan almost creating a 'crust' with the potatoes.



















Sprinkle the cooked onion and veg back in on top of the potatoes, pour egg mixture over and top with cheese.

I used a ceramic pie plate

Put pan uncovered in the oven.  Bake until middle is no longer runny.  Let cool for 5 minutes before serving

I have a better finished picture somewhere.  I will replace this when I find it

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