Courtesy of Idaho Potato Commission
8Servings•15 Min.Prep Time•30 Min.Cook Time•
原料：
- 3 c. Idaho® potatoes, peeled and cut into 3/8-in. cubes
- 1-1/2 c. Vidalia onions, cut into 3/8-in. cubes
- 4-5 c. olive oil (preferably extra virgin)
- 6 large eggs, well beaten
- 1-1/2 Tbsp. parsley, finely chopped
- 1 tsp. salt
- 1/4 tsp. white pepper
- Manchego cheese (optional)
说明：
- 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 min. Occasionally, stir carefully to prevent potatoes from sticking to the bottom of the pan.
- Drain and reserve 2 Tbsp. oil. Mix potatoes and onion with eggs, parsley, salt and pepper. Preheat 10-in. nonstick saucepan on stovetop with reserved olive oil on medium heat. Pour in potatoes, onion and egg mixture, smoothing out mixture with a rubber spatula. Gently shake pan, using rubber spatula to keep mixture from sticking to sides, until eggs begin to set (approximately 5 min.), being careful not to brown eggs.
- Place pan in 300°F preheated oven until mixture is completely set (12-15 min.). Be careful not to overcook, as torta will be rubbery with overcooking. Remove from oven, let cool for 5 min. and carefully invert onto plate or cake circle. Cool to room temperature and slice. Serve with shaved Manchego cheese.
- Recipe courtesy of Jim Barnett, Chef, Westin, Cadillac, MI.
营养：
| 成分 | 数值 |
|---|
| Calories | 188 |
| Total Fat | 2g |
| Cholesterol | 160mg |
| Total Carbs | 12g |
| Protein | 6g |
| Sodium | 318mg |
