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Idaho® Potato Torta


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Idaho® Potato Torta


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Idaho® Potato Torta


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


8 s


  • 3
  • 1 1/2 cups Vidalia onions, cut into 3/8-inch cubes
  • 4 - 5 cups olive oil (preferably extra virgin)
  • 6 large eggs, well beaten
  • 1 1/2 tablespoons parsley, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • Manchego cheese (optional)



1 Cover potatoes and onion with olive oil in heavy-bottom saucepot. Simmer on stovetop over medium to medium-high heat until potatoes are just tender, about 8 minutes.
2 Occasionally, stir carefully to prevent potatoes from sticking to the bottom of the pan.
3 Drain and reserve 2 tablespoons oil. Mix potatoes and onion with eggs, parsley, salt and pepper.
4 Preheat 10-inch nonstick saucepan on stovetop with reserved olive oil on medium heat.
5  Pour in potatoes, onion and egg mixture, smoothing out mixture with a rubber spatula.
6 Gently shake pan, using rubber spatula to keep mixture from sticking to sides, until eggs begin to set (approximately 5 minutes), being careful not to brown eggs.
7 Place pan in 300° F preheated oven until mixture is completely set (12 – 15 minutes).
8 Be careful not to overcook, as torta will be rubbery with overcooking.
9 Remove from oven, let cool for 5 minutes and carefully invert onto plate or cake circle. Cool to room temperature and slice.
10 Serve with shaved Manchego cheese.

Source: Idaho Potato Commission

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