Potato Torta Recipes

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POTATO CHOCOLATE TORTE



Potato Chocolate Torte image

Ground almonds, cinnamon, lemon zest, and mashed ('riced') potatoes are the key to this moist chocolate torte.

Provided by Marsha

Categories     Desserts     Cakes     Torte Recipes

Time 2h30m

Yield 12

Number Of Ingredients 13

2 potatoes, peeled and halved
2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup butter, room temperature
2 cups white sugar
4 egg yolks
½ cup heavy whipping cream
1 cup ground almonds
4 (1 ounce) squares semisweet chocolate, grated
1 tablespoon grated lemon zest
4 egg whites

Steps:

  • To rice potatoes: place potatoes in a saucepan with water to cover. Bring to a boil, and cook for 20 minutes, or until tender. Drain potatoes, and cool slightly. Hold the ricer over a bowl and force the potatoes through the sieve until completely processed. You will need 1 cup riced potatoes for the recipe.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Sift together flour, baking powder, cloves and cinnamon; set aside.
  • Beat butter and sugar with an electric mixer until light and fluffy. Add yolks, one at a time, beating well with each addition. Add 1 cup riced/mashed potatoes, heavy cream, ground almonds, grated chocolate, and lemon zest and mix well.
  • Blend in flour mixture and mix until combined. Beat egg whites with an electric mixer until medium-stiff peaks form.
  • Fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites until no streaks remain.
  • Pour batter into a 9-inch springform pan. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 1/2 hours. Let cool, then frost with chocolate frosting.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 68.6 g, Cholesterol 122.5 mg, Fat 31 g, Fiber 4 g, Protein 9.6 g, SaturatedFat 14.8 g, Sodium 218.1 mg, Sugar 39.2 g

SAVORY POTATO TART



Savory Potato Tart image

We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.

Provided by David Tanis

Categories     dinner, lunch, pies and tarts, appetizer, main course, side dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

2 cups/250 grams all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
1/2 cup ice water
2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled
1 1/4 cups crème fraîche
1 tablespoon kosher salt
1/2 teaspoon black pepper
Pinch of grated nutmeg
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 egg yolk
1 tablespoon cream or crème fraîche

Steps:

  • Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
  • Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
  • Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
  • Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
  • Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram

POTATO TORTE



Potato Torte image

Provided by Florence Fabricant

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

2 1/4 pounds Idaho potatoes, peeled and quartered
Salt
1 1/2 tablespoons butter
3 ounces Parmigiano-Reggiano, finely grated
3 ounces mortadella, sliced thin and minced
2 eggs, lightly beaten
2 to 3 tablespoons milk
Generous pinch freshly grated nutmeg
Freshly ground black pepper to taste
2 tablespoons plain bread crumbs

Steps:

  • Place potatoes in a pot of salted water, bring to a boil and cook until tender, about 20 minutes. Drain, and mash in a mixing bowl.
  • Preheat oven to 400 degrees. Butter an 8- or 9-inch baking pan at least 1 1/2 inches deep, preferably a springform or other loose-bottomed pan. Line the bottom with parchment paper, and heavily butter paper with about 1/2 tablespoon of butter.
  • Add the cheese, mortadella, eggs, 2 tablespoons of the milk, nutmeg and salt and pepper to taste to the potatoes, and mix well. The potatoes should be smooth and thick, but not stiff. Add a little more milk if necessary. Spread potatoes in baking dish and smooth the top. Sprinkle with breadcrumbs, and dot with bits of the remaining tablespoon of butter.
  • Bake about 35 minutes, until the bread crumbs are golden. Remove from oven and set aside for 10 minutes. Remove the sides of the baking pan, cut into wedges or squares and serve, taking care to lift the pieces off the parchment.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 524 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO TORTE



Potato Torte image

Yummy, easy, flavorful, cheezy...I'm running out of adjectives!!! Adapted from Italian Cooking & Living Magazine.

Provided by CookbookCarrie

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, scrubbed,peeled and thinly sliced lengthwise
2 tablespoons butter, plus extra
butter, for pan
2 shallots, thinly sliced
salt
pepper
9 eggs
4 ounces freshly grated mozzarella cheese
1 cup freshly grated parmigiano-reggiano cheese (or domestic parmesan, please dont use the stuff in the can)

Steps:

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

MAPLE-ROASTED SWEET POTATOES



Maple-Roasted Sweet Potatoes image

In this easy vegetable side dish recipe, sweet potatoes are tossed with maple syrup, butter and lemon juice and are roasted until tender and golden brown. The delicious glaze that forms on these maple-roasted sweet potatoes transform this ultra-simple dish into something sublime.

Provided by Kathy Farrell-Kingsley

Categories     Diabetic Christmas Side Dish Recipes

Time 1h10m

Number Of Ingredients 6

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
⅓ cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground pepper, to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
  • Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 18 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 118.9 mg, Sugar 9.1 g

POTATO TORTA



Potato Torta image

Provided by Food Network

Time 2h

Number Of Ingredients 7

4 tablespoons butter
4 tablespoons flour
1 quart milk
10 ounces Gorgonzola cheese
Salt
4 tablespoons green peppercorns in brine
10 Idaho potatoes (peeled and placed in cold water)

Steps:

  • Melt the butter in a saucepan, add the flour. Stirring continuously, cook for 2 minutes, do not allow the mixture to color. Whisk in the milk and cook until mixture becomes thick. Add the cheese and season with salt. Rinse the green peppercorns well and add to the sauce. Butter a 4-inch spring form pan. Slice the potatoes about a 1/8-inch thick. Alternate layers of potato and sauce. Push down the layers as you go so you will get a nice tight torta. Wrap the whole spring form pan in aluminum foil, completely covering the top and bottom. Place in a 350-degree oven for about 1 1/2 hours, or until golden and cooked all the way through.;

TORTILLA ESPAñOLA (POTATO AND ONION FRITTATA)



Tortilla Española (Potato and Onion Frittata) image

A layered tart of potato, onion, and egg cooked in a skillet is a perfect one-dish meal. Add ham, sausage, bacon, or cheese as variations.

Provided by Marian Blazes

Categories     Appetizer

Time 40m

Yield 6

Number Of Ingredients 8

3 to 4 medium potatoes
1 large onion
4 tablespoons vegetable oil (or olive oil; divided)
Salt (to taste)
Black pepper (to taste)
8 eggs
1/3 cup cream (or whole milk)
Optional: chopped cilantro or parsley

Steps:

  • Gather the ingredients.
  • Peel the potatoes and slice thinly (about 1/4 inch thick) using a mandoline or a very sharp knife, or cut them into 1/2-inch cubes.
  • Place the cut potatoes into a bowl and cover them with salted water. Soak for about 15 minutes.
  • Slice the onion thinly.
  • In a large, deep, nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onion and cook until the onion is soft, fragrant, and turning golden.
  • Drain the potatoes and pat them dry.
  • In a large bowl, toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Reserve the bowl.
  • Add the potatoes to the onion in the skillet.
  • Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning.
  • In the reserved large bowl, whisk together the eggs and cream, seasoning with salt and pepper.
  • Pour the cream and egg mixture over the potatoes and onion in the skillet. Sprinkle chopped parsley or cilantro over the eggs and potatoes, if using.
  • Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.
  • Carefully flip the frittata by turning a plate upside down over the skillet.
  • Turn the skillet over so the frittata falls onto the now right-side-up plate.
  • Slide the frittata from the plate back into the skillet so the browned side is facing up and cook over low heat for a few more minutes.
  • Cut the tortilla into wedges to serve.

Nutrition Facts : Calories 338 kcal, Carbohydrate 28 g, Cholesterol 263 mg, Fiber 3 g, Protein 12 g, SaturatedFat 6 g, Sodium 207 mg, Sugar 3 g, Fat 20 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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.

POTATO-BACON TORTE



Potato-Bacon Torte image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings plus leftovers

Number Of Ingredients 12

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
  • Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
  • Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
  • Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
  • Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

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2009-03-17 A potato ricer gives the torta the most desirable texture; they're inexpensive (as little as $10) and produce the creamiest mashed potatoes. …
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Calories 214 per serving
Servings 6
  • Place potatoes and 1 tablespoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Peel potatoes; discard peels. Press cooked potatoes through a ricer into a large bowl.
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  • Add greens, milk, fontina, eggs, and remaining 1/2 teaspoon salt to potatoes; stir well to combine. Coat a 9-inch pie plate with cooking spray; dust with breadcrumbs. Add potato mixture to prepared dish. Bake at 375° for 25 minutes. Remove from oven; sprinkle with pecorino. Let stand 10 minutes before serving.


ITALIAN POTATO TORTA RECIPE | MYRECIPES
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2003-04-15 Spread potato mixture into a 9-inch round cake pan coated with cooking spray. Combine seasoning, garlic, and tomatoes; spread evenly over …
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  • Spread potato mixture into a 9-inch round cake pan coated with cooking spray. Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture. Combine cheeses, and sprinkle over tomato mixture. Bake at 450° for 25 minutes or until golden. Let stand 20 minutes. Cut torta into 4 wedges. Garnish with thyme, if desired.


SPANISH POTATO TORTILLA (TORTILLA ESPAñOLA) RECIPE ...
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Place half of the Welsh Lamb and stock veg over the potato to form a solid layer about 1.5cm thick. Repeat the layering process, finishing off with a double layer of potato and season again. Pour the reserved stock over the torte and allow to …
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ITALIAN POTATO TORTA RECIPE | HEALTH.COM
2011-08-22 This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.A wholesome combination of potatoes, tomatoes, and low-fat cheese makes this torta—Italian …
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Calories 459 per serving
  • Place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain. Return potatoes to pan; add flour, oil, salt, and egg. Mash potato mixture with a potato masher until smooth.
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SPANISH TORTA - RENAISSANCE MOM
2021-04-15 Reheat the cooking oil in the frying pan. Pour in the egg, potato and onion mixture. Set the heat to low. Cover the pan. Allow the torta to cook for about ten minutes. Loosen the …
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Total Time 30 mins
  • Cut the potatoes into thin slices, about 1/4 inch thick or, if you can manage it, even thinner. Use a mandoline slicer for best results.
  • Heat the olive oil in a frying pan. Over medium heat, fry the potato slices. Stir them around gently to make sure that no slices are sticking together.
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ITALIAN POTATO TORTA - BIGOVEN
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