Potato Torta with Carmelized Onions and Spinach

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.

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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.p3224259

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.

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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.

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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.

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6. Return to a 400 degree oven and cook for 20-25 minutes. Remove from the oven and let sit about 3 minutes.

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7. Invert the torta onto a large serving platter and cut into wedges to serve.

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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.

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19 thoughts on “Potato Torta with Carmelized Onions and Spinach

  1. 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.

  2. 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.

  3. 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?

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