Idaho® Potato Torta

Ingredients

• 3 cups Idaho® potatoes, peeled and cut into 3/8-inch cubes
• 1½ cups Vidalia onions, cut into 3/8-inch cubes
• 4 – 5 cups olive oil (preferably extra virgin)
• 6 large eggs, well beaten
• 1½ tablespoons parsley, finely chopped
• 1 teaspoon salt
• ¼ teaspoon white pepper
• Manchego cheese (optional)

Directions

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.

Notes