Robert Sinskey Vineyards

Potato Onion Torta

This is a very versatile recipe. Add 2 teaspoons of chopped sage or thyme or a ¼ cup of chopped parsley for a bit of diversity. A good French Comte can be substituted for the Parmesan. Cook sliced pancetta until crisp and crumble finely for a little more substance. Pork can be omitted altogether for a vegetarian option. Cut into bite-sized pieces and use as a base for a dollop of sour cream and chives. Top with smoked salmon or caviar to pump up the elegance factor.

Yield: One 11-inch x 17-inch sheet pan

Print this recipe

Torta Dough
12 medium Yukon Gold potatoes
1 cup extra virgin olive oil
4 ounce chunk salt pork or pancetta, optional
4 large onions, cut into very thin wedges
5 large eggs, lightly beaten plus 1 egg lightly beaten to egg wash
2 cups finely grated Parmesan cheese
2 ounce piece blue cheese, finely crumbled

1. Prepare the dough and roll according to the instruction in the Torta Dough recipe. Refrigerate.
2. Peel the potatoes and cut in half crosswise. Bring a large pot of salted water to a boil and add the potatoes. When the pot returns to a boil reduce the heat to a simmer and cook until the potatoes are just tender. They should slide easily off a knife when inserted into the center of the potato. Drain the potatoes into a colander placed in the sink. Cool for 10 minutes and sieve into a large bowl.
3. While the potatoes are cooking, heat a large saute pan over medium high heat. Add the olive oil and salt pork or pancetta. When the salt pork is golden, add the onions and cook until the onions are translucent and starting to brown, about 10 minutes. Stir occasionally to keep the onions from sticking to the bottom of the pan.
4. Remove the salt pork and add the onions to the potatoes. Mix gently. Season to taste with salt and pepper.
5. Make a well and add the eggs. Mix lightly then add the cheeses and mix gently until combined. Taste for seasoning again and add more salt and pepper if needed.
6. Preheat the oven to 400 degrees F.
7. Spread the potato mixture to evenly fill the dough. Pour the beaten egg over the top and smooth over the entire torta. Bake for 20 minutes then reduce the heat to 375 degrees F and bake until the torta is golden and puffed, about 20-25 minutes.
8. Remove the torta from the oven and cool to warm. Trim off the outside crust and cut into diamonds, squares or circle. Serve warm or at room temperature. Refrigerate if not serving within 3 hours and rewarm to serve. May be served with sour cream and chives and/or topped with smoked salmon or caviar.