Onion And Potato Pie Torta Di Cipolle E Patate Recipes

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COUNTRY-STYLE POTATO & ONION PIE



Country-Style Potato & Onion Pie image

Make and share this Country-Style Potato & Onion Pie recipe from Food.com.

Provided by keen5

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter or 2 tablespoons margarine
1 cup red potatoes, sliced 1/8 inch (3 small)
1 medium onion, sliced 1/8 inch, separated into rings
1 cup swiss cheese, shredded (4 oz.)
1/3 cup fresh parsley, chopped
1/3 cup milk
8 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe tomatoes, sliced 1/4 inch

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • In a 10" oven proof skillet, melt butter in oven.
  • Add potatoes and onion.
  • Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
  • Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
  • Pour over baked potatoes and onion.
  • Arrange tomato slices over eggs.
  • Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

Nutrition Facts : Calories 359.7, Fat 24.1, SaturatedFat 12.1, Cholesterol 465.9, Sodium 540.8, Carbohydrate 13.5, Fiber 1.6, Sugar 3.5, Protein 22

BONNIE'S POTATO AND ONION PIE



BONNIE'S POTATO AND ONION PIE image

This is a great side dish with tons of flavor, and easy to prepare. The smell is fantastic! (No crust to make) Great served with chicken on the spit and a tossed green salad. Sliced potatoes and onions cooked in sour cream and cheese of your choice. I hope you try this side dish! Enjoy!

Provided by BonniE !

Categories     Potatoes

Time 1h15m

Number Of Ingredients 8

2 pounds of russet potatoes, peeled and sliced very thin
1 medium size onion, peeled and cut in half, and sliced very thin
salt and pepper to taste (light on the pepper)
4 teaspoons of minced garlic
1 cup of grated cheese, divided
2/3 cup of sour cream, whipping cream, or milk (i use a combination of all three!)
1/4 cup parmesan grated fresh
pam spray

Steps:

  • 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
  • 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
  • 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
  • 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
  • 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.

SPANISH ONION AND POTATO TORTA



Spanish Onion and Potato Torta image

Without a bread-loaf base, this omelet can also be cut into small pieces and served as a tapa or an appetizer, either warm or at room temperature. This recipe was shared by Carol at the Grouse Ridge B&B In the historic Gold Canyon Highlands, Rock Creek, BC where we once stayed. Prep is quickest using a food processor.

Provided by Annacia

Categories     Breakfast

Time 52m

Yield 6-8 serving(s)

Number Of Ingredients 10

7 tablespoons olive oil
1 medium Spanish onion, sliced into 1/4-inch-thick half moons (about 12 ounces)
3 medium yukon gold potatoes (about 1 pound) or 3 medium other floury potatoes, sliced into 1/4-inch-thick rounds (about 1 pound)
8 large eggs
1 teaspoon salt, plus more to taste
1 pinch fresh ground pepper, plus more to taste
1 twelve-inch-diameter round loaf rustic bread
1 garlic clove
1 small head frisee (or other chicory lettuce)
2 teaspoons sherry wine vinegar

Steps:

  • Preheat oven to 325°. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add onion; sauté, stirring, until golden, 8 to 10 minutes. Transfer to a small bowl.
  • Return the skillet to heat, and add 1 tablespoon oil. Add potatoes, cover, and sauté until soft, stirring, 12 to 15 minutes. Transfer to the bowl with onions, and combine.
  • Whisk together eggs; add salt and pepper. Transfer to the bowl with onions and potatoes, and combine.
  • Return the skillet to the heat, and add 1 tablespoon oil. Add egg mixture, and cook until edges set and start to brown, about 1 1/2 minutes. Cover, and bake in the oven until set, about 10 minutes. Remove cover, and broil until top is golden.
  • Meanwhile, slice bread in half crosswise, and reserve the top half for another use. Remove some of the inside from bottom half, and discard crumb. Toast bread under the broiler until golden. Remove, brush with 3 tablespoons oil, and rub with garlic clove. Toss frisée with remaining tablespoon oil, vinegar, and a pinch of salt and pepper. Scatter greens over bread, and slide torta over greens. Cut in wedges, and serve.

Nutrition Facts : Calories 303.4, Fat 22.2, SaturatedFat 4.3, Cholesterol 248, Sodium 486.3, Carbohydrate 16.4, Fiber 1.8, Sugar 1.6, Protein 10

POTATO TORTA



Potato Torta image

Provided by Mario Batali

Categories     Cheese     Dairy     Potato     Side     Bake     Vegetarian     Kid-Friendly     Dinner     Casserole/Gratin     Root Vegetable     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

6 tablespoons extra-virgin olive oil
4 pounds waxy potatoes, peeled
2 cups fresh bread crumbs
Salt and freshly ground black pepper
1/2 cup finely chopped Italian parsley
1 cup freshly grated pecorino romano

Steps:

  • 1. Preheat the oven to 350°F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil.
  • 2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.
  • 3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture.
  • 4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.

ONION AND POTATO PIE (TORTA DI CIPOLLE E PATATE)



Onion and Potato Pie (Torta Di Cipolle E Patate) image

This pie is simple to make despite the cooking time. If you like potatoes and onions you'll really enjoy this pie. Presentation is company quality. Looked and didn't see same recipe on Zaar. The weight of puff pastry sheet package is estimated.

Provided by Southern Lady

Categories     One Dish Meal

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (17 ounce) puff pastry (1 sheet)
14 ounces potatoes (about two medium)
9 ounces onions (about two small)
3 tablespoons olive oil
1 cup parmesan cheese, freshly ground
1/2 cup milk
2 eggs
1 dash nutmeg
1/4 teaspoon salt

Steps:

  • Peel the potatoes and onions and slice them thinly.
  • Sauté them in a pan with 3 tablespoons olive oil for about 15 minutes.
  • Put the Puff Pastry Sheet in a 9" spring from pan, roll it out if necessary so that it cover the bottom and the sides of the pan.
  • Beat the eggs in a bowl add the parmesan and the milk and combine well. Then add the potatoes and onions and salt along with a dusting of nutmeg.
  • Mix well and put in the springform pan.
  • Fold the excess puff pastry toward the middle of the pie.
  • Bake for 45 minutes in a preheated oven at 390° degrees (temp. is what original recipe states).
  • Let it cool off before serving.

Nutrition Facts : Calories 680.5, Fat 44.6, SaturatedFat 12.6, Cholesterol 88, Sodium 590.4, Carbohydrate 53.8, Fiber 3.3, Sugar 3.2, Protein 16.8

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