Potato Torta with Olives
A slice of potato torta and a salad make a delicious supper.
Martha Stewart Living, June/July 1993
- 3 tablespoons olive oil
- 2 large Spanish onions, cut into 1/2-inch slices
- 2 tablespoons fresh rosemary
- Salt and freshly ground black pepper
- 1/2 cup Gaeta or oil-cured black olives, pitted and torn into pieces
- 6 Yukon gold or yellow Finn potatoes, (about 2 1/4 pounds), peeled
- 1/4 pound fontina cheese, cubed
- Heat 1 tablespoon oil in a large saute pan over medium heat. Add onions, and cook, stirring frequently, until golden brown and soft, about 20 minutes.
- Reduce heat to low, and then add rosemary and salt and pepper to taste. Cook for about 5 minutes, stirring often. Add black-olive pieces, and set aside.
- Heat oven to 400 degrees. Cut 3 potatoes into 1/4-inch-thick slices. In an 8-inch cast-iron skillet, heat 1 tablespoon oil over medium heat. Arrange potato slices in overlapping circles in the pan. Season with salt and pepper. Spread reserved onion mixture on potatoes. Cook for 10 minutes, not stirring.
- Dot onions with cheese. Slice remaining potatoes, and arrange a second layer in overlapping circles over onion mixture. Season lightly with salt and pepper, and brush with remaining tablespoon oil. Place skillet in the oven, and bake for 20 to 25 minutes, or until a toothpick goes through easily.
- Let torta cool 2 to 3 minutes in the pan. Carefully run a small, sharp knife around the edge. Hold skillet with a clean kitchen towel, and invert torta onto a plate. Cut into wedges, and serve.
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