Ingrédients pour Potato Torte
- Yukon Gold Potatoes
- 2 tablespoons unsalted butter
- Shallots
- Salt and freshly ground black pepper to taste
- Pepper
- 4 large eggs
- Mozzarella Cheese
- Parmigiano Reggiano Cheese
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Comment préparer Potato Torte
- Preheat oven to 325°F (160°C).
- Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender but firm (about 5-7 minutes). Drain well and return potatoes to the hot pan to dry out slightly.
- Meanwhile, melt butter in a 10-inch cast iron skillet over medium heat. Add the chopped shallot and sauté for about 5 minutes, until softened. Season with salt and pepper. Remove from heat and set aside to cool slightly.
- In a medium bowl, whisk together the eggs, shredded mozzarella, and ¾ cup of the Parmesan cheese until well combined.
- Lightly butter the cast iron skillet all around, including the sides.
- Layer half of the potatoes in the bottom of the prepared skillet. Pour half of the egg mixture over the potatoes. Repeat with the remaining potatoes and egg mixture, ensuring the top layer is potatoes.
- Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top layer.
- Bake for 40-50 minutes, or until the torte is golden brown and a knife inserted into the center comes out clean.
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
8g
Fat
48g
Carbs
11g
