Potato Torta


Center Ring
Mother’s Day Potato Torta
William Hickey
This is the Mother’s Day Potato Thing, named
because my mom made it on Mother’s Day,
which is a little funny because of all the days
she shouldn't be cooking dinner, that's
de nitely number one. But, now, it's a family
staple recipe and a reminder of a really nice
family dinner together!
Yields: 4 servings
Ingredients
4-5 Yukon Gold Potatoes
2 tsp, plus more for seasoning Kosher Salt
enough to cover pan 1/4 in Olive Oil
1 Medium Onion, chopped
3 Garlic Cloves, sliced
fi
8-10 Large Eggs, beaten to blend
V GF
Instructions
• Place 2 potatoes in a microwave bag and microwave 5 min. Continue with next 2 potatoes for 5 min. If there
are more potatoes, repeat. Once cooled, cut into ¼ inch slices or slimmer.
• Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning every 4 minutes,
until crisp-tender, 10–15 minutes.
• Add onion and garlic to potatoes in skillet; cook 4 min and turn, cook another 4 min and turn until onion and
potatoes are soft, 5–8 minutes.
• Add eggs to potato mixture; season with salt. Add egg mixture, arranging potatoes to submerge.
• Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top) around 8 minutes.
Invert onto a large plate. Slide onto skillet browned side up. Cook until golden on bottom and cooked
through, about 2 minutes more. Serve warm or at room temperature. Cut into wedges and serve.
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