Idaho® Potato Torta | Idaho Potato Commission

Ingredients

• 3 cups Idaho® potatoes, peeled and cut into 3/8-inch cubes
• 1 1/2 cups Vidalia onions, cut into 3/8-inch cubes
• 4 - 5 cups olive oil (preferably extra virgin)
• 6 large eggs, well beaten
• 1 1/2 tablespoons parsley, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• Manchego cheese (optional)