Easiest Way to Make Delicious Potato and Olive torte
Potato and Olive torte. Cover bottom of baking dish with a layer of overlapping potato slices; top with half of shallots and all of garlic. Add half of tomatoes and half of olives; scatter on half of thyme. When the oil begins to smoke, spread half of the potatoes across the bottom of the skillet.
Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning. Cover the potatoes with the parchment paper and press down. Drizzle some extra-virgin olive oil over the top so it down burn and rub it in. You can cook Potato and Olive torte using 0 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Potato and Olive torte
Place the pan into the oven on the top rack and bake for. Because of inversion, the bottom layer of potatoes will form the top of the torte. Combine seasoning, garlic, and tomatoes; spread evenly over potato mixture. Combine cheeses, and sprinkle over tomato mixture.
Potato and Olive torte step by step
- Preheat oven to 350°.
- You will need a skillet that can go from stove top to oven, iron skillets work best.
- Heat skillet with1-1/2 tablespoon oil..
- Add onion and sage.
- Saute til onions are tender and clear. Add olives and saute 1 more minute..
- Remove onion mixture from skillet and set aside..
- Clean and slice potatoes 1/4th inch thick..
- With skillet temp on med,Coat each potato slice with olive oil and line skillet in a circle starting from the middle. One layer thick.
- Add onion mixture to bottom layer of potatoes.
- Cut fontina cheese into 1/2 inch cubes.
- Dot onion mixture with cheese..
- Slice remaining potatoes and coat each slice with olive oil and top onion and cheese in circular pattern.
- Bake in oven 35 to 45 minutes or til top potatoes are tender. Invert torte onto serving platter and serve.
- This is a great side to steak and easy to prepare. You can also add salt and pepper to taste and skip the last step of inverting torte to serving platter. It still tastes great!.
Heat oil in a large nonstick skillet over medium-high heat. Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend. Arrange vegetables in an even layer in pan, placing potato slices together at one end of pan. Arrange roasted potato slices around bottom of prepared springform pan in overlapping.
