Huey's Potato Torta

Elevate your brunch game with Huey's Potato Torta, a savory, crowd-pleasing dish that's as comforting as it is indulgent. This layered creation combines tender slices of russet potatoes with a rich medley of eggs, heavy cream, and two irresistible cheeses—sharp cheddar and nutty Parmesan. Infused with the flavors of sautéed onions and garlic, then baked to golden perfection, this torta boasts a crispy top and velvety interior that melts in your mouth. Ideal for any gathering, it's easy to prepare in a springform pan and finishes with a fresh sprinkle of parsley for a pop of color and flavor. Whether enjoyed warm as a side dish or the star of the table, this potato torta offers a luxurious twist on classic comfort food. With just 20 minutes of prep time, it’s an impressive and satisfying option for breakfast, brunch, or dinner.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 large Eggs
• 0.5 cups Heavy cream
• 1 cups Cheddar cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 1 medium Onion, finely diced
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and set it aside.

Step 2

Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick) using a sharp knife or mandoline.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.

Step 4

In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper.

Step 5

Arrange a single layer of potato slices at the bottom of the greased springform pan. Overlap them slightly to ensure full coverage.

Step 6

Sprinkle a portion of the cooked onion mixture, shredded cheddar cheese, and a small amount of Parmesan cheese over the potato layer.

Step 7

Repeat the layering process (potatoes, onion mixture, cheeses) until all the ingredients are used, finishing with a layer of potatoes on top.

Step 8

Pour the egg and cream mixture evenly over the torta, tapping the pan gently to ensure the liquid seeps through all the layers.

Step 9

Cover the pan with aluminum foil and bake in the preheated oven for 40 minutes.

Step 10

Remove the foil and bake for an additional 20 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.

Step 11

Let the torta cool for 10 minutes before removing the springform ring. Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(626.1g)

Amount per serving	% Daily Value*
Calories	1596.8

Total Fat 135.2g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1024mg	0%
Sodium 4090.3mg	0%
Total Carbohydrate 18.6g	0%
Dietary Fiber 2.4g	0%
Total Sugars 5.5g
Protein 70.9g	0%

Vitamin D 188IU	0%
Calcium 1397.5mg	0%
Iron 5.4mg	0%
Potassium 620.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.3%

Protein: 18.0%

Carbs: 4.7%