Potato torte

The potato torte is tough enough to withstand tampering. Sage, for instance. Even pumpkin. The torte takes new jobs in stride. Then strides out for a hard day of multitasking.<br>
<br>
<b>Winter breakfast</b><br>
<br>
Prep: 20 minutes<br>
Bake: 25 minutes<br>
Serves: 2<br>
<br>
<b>Ingredients:</b><br>
2 tablespoons olive oil<br>
2 medium boiling potatoes (such as Yukon Gold), peeled and thinly sliced<br>
Kosher salt and freshly ground pepper<br>
2 tablespoons finely chopped onion<br>
1 small clove garlic, finely chopped<br>
1 tablespoon slivered fresh sage leaves<br>
2 eggs<br>
2 tablespoons cream<br>
2 tablespoons pumpkin puree (canned is fine)<br>
1 pinch nutmeg<br>
1 pinch ground cayenne pepper<br>
Unsalted butter for slicking ramekins<br>
<br>
<b>Toast:</b><br>
Heat oil in medium nonstick skillet set over medium-high heat. Slip in potatoes. Season with salt and pepper. Cook, turning now and then, until they begin to color, about 4 minutes. Add onion, cook 2 minutes. Add garlic and sage, cook 1 minute. When it all looks golden (but not brown), pull pan off heat.<br>
<br>
<b>Whisk:</b><br>
In a medium bowl whisk together eggs, cream, pumpkin, nutmeg and cayenne. Use a slotted spoon to add potatoes. Mix gently and let rest, 10 minutes.<br>
<br>
<b>Bake:</b><br>
Slide potato mixture into 2 buttered ramekins (5-ounce size) set on a rimmed baking sheet. Slide into a 350-degree oven and bake until slightly puffed and golden, about 25 minutes. Enjoy.<br>
<br>
<b>Provenance:</b><br>
Inspired by breakfast at Johnny's, in Baltimore.<br>
<br>
<a href=http://www.chicagotribune.com/features/food/sc-food-1207-eskin-tort-20121209,0,5102536.column> Read the Good Eating story </a>

( Bill Hogan/Chicago Tribune / December 13, 2012 )

The potato torte is tough enough to withstand tampering. Sage, for instance. Even pumpkin. The torte takes new jobs in stride. Then strides out for a hard day of multitasking.

Winter breakfast

Prep: 20 minutes
Bake: 25 minutes
Serves: 2

Ingredients:
2 tablespoons olive oil
2 medium boiling potatoes (such as Yukon Gold), peeled and thinly sliced
Kosher salt and freshly ground pepper
2 tablespoons finely chopped onion
1 small clove garlic, finely chopped
1 tablespoon slivered fresh sage leaves
2 eggs
2 tablespoons cream
2 tablespoons pumpkin puree (canned is fine)
1 pinch nutmeg
1 pinch ground cayenne pepper
Unsalted butter for slicking ramekins

Toast:
Heat oil in medium nonstick skillet set over medium-high heat. Slip in potatoes. Season with salt and pepper. Cook, turning now and then, until they begin to color, about 4 minutes. Add onion, cook 2 minutes. Add garlic and sage, cook 1 minute. When it all looks golden (but not brown), pull pan off heat.

Whisk:
In a medium bowl whisk together eggs, cream, pumpkin, nutmeg and cayenne. Use a slotted spoon to add potatoes. Mix gently and let rest, 10 minutes.

Bake:
Slide potato mixture into 2 buttered ramekins (5-ounce size) set on a rimmed baking sheet. Slide into a 350-degree oven and bake until slightly puffed and golden, about 25 minutes. Enjoy.

Provenance:
Inspired by breakfast at Johnny's, in Baltimore.

Read the Good Eating story

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