Special Diets

Potato Torta with Caramelized Onions and Spinach

• From: Cooking During Stolen Moments

Ingredients

• 4 Tbs olive oil, divided

• 1 large yellow onion, thinly sliced

• Salt and pepper to taste

• 2 cups frozen spinach, thawed

• 1/4 tsp nutmeg

• 3 Tbs butter (or margarine)

• 4 russet potatoes, thinly sliced

• 1 cup shredded Italian cheese blend

A Spanish omelette that satisfies as a main dish or an appetizer.

Directions

• Heat 2 Tbs olive oil in a small skillet over medium heat.
• Add onion, season with salt and pepper, and cook for 5 minutes. Reduce heat to low and cook an additional 15 minutes, until onions are lightly browned and caramelized.
• Stir in spinach and nutmeg. Cook another 5 minutes. Set aside.
• In a heavy, oven-safe skillet, melt 3 Tbs butter (or margarine) with 1 Tbs olive oil over medium heat.
• Remove from heat and place a layer of potatoes in the pan. Layer in over-lapping circles. Salt and pepper to taste.
• Top with spinach and onion mixture. Bake at 400°F for 10 minutes. Remove from the oven. Add shredded cheese on top of the filling mixture.
• Use the remaining potato slices to add another overlapping circle layer. Season with salt and pepper and drizzle with remaining 1 Tbs olive oil.
• Return to a 400°F oven and cook for 20 to 25 minutes. Remove from the oven and let sit about 3 minutes.
• Invert the torta onto a large serving platter and cut into wedges to serve.