Idaho® Potato Torta

Idaho® Potato Torta

Jim Barnett
Cadillac, MI

Yield: 8 Servings
Calories: 188
Sodium: 318 mg
Fat: 2 g
Protein: 6 g
Cholesterol: 160 mg

Serve a wedge of Idaho® Potato Torta with a fresh arugula salad for lunch or a light supper.



  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. Occasionally, stir carefully to prevent potatoes from sticking to the bottom of the pan.
  2. Drain and reserve 2 tablespoons oil. Mix potatoes and onion with eggs, parsley, salt and pepper. Preheat 10-inch 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 minutes), being careful not to brown eggs.
  3. Place pan in 300° F preheated oven until mixture is completely set (12 - 15 minutes). Be careful not to overcook, as torta will be rubbery with overcooking. Remove from oven, let cool for 5 minutes and carefully invert onto plate or cake circle. Cool to room temperature and slice.
  4. Serve with shaved Manchego cheese.