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. 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
Bill Hogan/Chicago Tribune
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