Potato Torta
75 gm unsalted butter
2 garlic cloves, crushed
1 tbsp olive oil
1 small onion, finely sliced
kitchen foil
olive oil spray
1 kg potatoes, very finely sliced
freshly ground salt & pepper
grated tasty cheese
freshly grated parmesan
2-2½ tbsp milk
2 garlic cloves, crushed
1 tbsp olive oil
1 small onion, finely sliced
kitchen foil
olive oil spray
1 kg potatoes, very finely sliced
freshly ground salt & pepper
grated tasty cheese
freshly grated parmesan
2-2½ tbsp milk
Preheat oven to 220°C. Melt butter and garlic in a small saucepan. At the same time, heat oil in a frypan and gently saute onion until soft. Then drain well in a fine sieve. Line the base of a springform cake tin with foil and lightly spray with oil. Then place a layer of potatoes on top together with onion, seasonings, cheese and a little garlic butter. Repeat the process with double layers of potatoes, pressing down lightly with the palm of your hand. Finish with a single layer of potatoes, brush with melted butter, season and sprinkle milk over the top. Cook in oven for about 50 mins until golden brown and tender (checking with a small knife). Allow to rest for 5 mins before cutting into wedges.