Potato Torta with Carmelized Onions and Spinach
March 23, 2009 > 17 Comments
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I am constantly amazed at how easy things that I once believed would be impossible to make are actually really easy. That has been my experience with making potato tortas. The presentation of a potato torta is very impressive and the work that goes into it really isn’t hard at all.
One of the things I most appreciate about this dish is its versatility. It works equally well as an entree with a nice salad and some bread or as a side dish. And the filling is easy enough to play around with. I went with onions and spinach this time but I’ve done other things in the past too.
Potato Torta with Carmelized Onions and Spinach
- 2 T. Extra-Virgin Olive Oil
- 1 large yellow onion, thinly sliced
- Salt & pepper to taste
- 2 c. frozen spinach, thawed
- 1/4 t. nutmeg
- 3 T. butter or margarine
- 2 T. Olive oil
- 4 Russet potatoes, thinly sliced (place in a bowl of cold water to keep from browning)
- Salt and pepper to taste
- 1 c. Shredded Italian cheese blend
1. Heat 2 T. olive oil in a small skillet over medium heat. Add onion, season with salt and pepper, and cook for 5 minutes. Reduce heat to low and cook an additional 15 minutes, until onions are lightly browned and carmelized.
2. Stir in spinach and nutmeg. Cook another 5 minutes. Set aside.
3. In a heavy, oven-safe skillet, melt 3 T. butter or margarine with 1 T. olive oil over medium heat. Remove from heat and place a layer of potatoes in the pan. Layer in over-lapping circles. Salt and pepper to taste.
4. Top with spinach and onion mixture. Bake at 400 degrees for 10 minutes. Remove from the oven. Add 1 c. shredded cheese on top of the filling mixture.
5. Use the remaining potato slices to add another overlapping circle layer. Season with salt and pepper and drizzle with remaining 1 T. olive oil.
6. Return to a 400 degree oven and cook for 20-25 minutes. Remove from the oven and let sit about 3 minutes.
7. Invert the torta onto a large serving platter and cut into wedges to serve.
This is one of those dishes that is best made just before serving. However, if you want to do it stolen moments style, it will still taste great. Just refrigerate after inverting and warm in a 350 degree oven for about 15 minutes before serving.
This post is being linked to:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Forever…Wherever
- Kitchen Tip Tuesday at Tammy’s Recipes
- Talk About Tuesday at The Lazy Organizer
- $5 Dinner Challenge at $5 Dinners
Have you submitted a recipe for the Virtual Great American Bake Sale yet? All of the proceeds go to Share Our Strength to insure that no child goes hungry. Please check it out, help spread the word, and submit a recipe.
Comments
17 Responses to “Potato Torta with Carmelized Onions and Spinach”
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March 23rd, 2009 @ 10:30 pm
This looks really good! Potatoes are one of my favorite things. You always make me hungry with your photos.
~Kim
March 23rd, 2009 @ 10:45 pm
This is so wonderful. I just did a post on spinach.Thank you for sharing.
March 23rd, 2009 @ 11:17 pm
That looks great. I agree with you. There are many recipes that I would have never tried, in the past, thinking they are too difficult. Now I say bring it on. Thanks for linking up to Tempt My Tummy Tuesday.
March 24th, 2009 @ 8:40 am
looks delicious!
March 24th, 2009 @ 10:18 am
Yum! This sounds delish!
March 24th, 2009 @ 11:10 am
You never cease to amaze me with your recipes. This looks absolutely delicious. I am DEFINITELY going to try this recipe sometime soon. I was going to bookmark this page, but I have decided to go ahead and bookmark the ENTIRE site. Everything on here looks so good.
March 24th, 2009 @ 12:17 pm
This looks so yummy! Potatoes and onions are a great combo!
March 24th, 2009 @ 12:20 pm
This looks so beautiful and tasty!
March 24th, 2009 @ 12:54 pm
Oh, that looks just lovely! The presentation is fantastic! And adding cheese to, well, anything is a good plan to me.
March 24th, 2009 @ 1:07 pm
This sounds so delicious. I’m definitely saving this one to try later.
March 24th, 2009 @ 2:06 pm
This looks too good to pass up- out to the printer it goes!
March 24th, 2009 @ 5:47 pm
Wow, this looks delicious. If only I knew for sure my skillet was oven safe, I would be trying this in a heartbeat. I never would have thought it was so easy by looking at the pic.
March 24th, 2009 @ 7:35 pm
Oh my, this looks so, so, so, good. I am making this tomorrow! Thanks for the inspiration.
March 26th, 2009 @ 9:47 am
i love this!
i don’t currently have nutmeg..will it terribaly alter it, if i omit it? or does it make enough of a difference, to make sure i wait unitl i purchase some?
March 29th, 2009 @ 11:05 pm
[...] Kate at Cooking During Stolen Moments posted a recipe for Potato Torta with Carmelized Onions [...]
April 6th, 2009 @ 2:03 pm
[...] Potato Torta with Caramelized Onions and Spinach (this was incredible) Salads Quick and Easy [...]
April 14th, 2009 @ 12:26 pm
[...] Potato Torta – Dying to try this recipe Share and Enjoy: [...]